I’m not a very competitive person but when it comes to cooking and baking I’m always tempted by a challenge which is why I back in 2009 I joined the Daring Bakers. Daring Bakers and Daring Cooks belonged to the online baking group The Daring Kitchen. Over the years the group has grown and together learnt many challenging techniques and discovered wonderful recipes from around the world. As we move forward this year, we have condensed to just one group The Daring Kitchen which may present baking as well as cooking challenges. I notice that this group’s popularity is waning a little. Maybe it’s had it’s day, maybe there are no more challenges exciting enough (I doubt that!) or maybe this is just a lull. Or perhaps like me life is busy and it becomes more and more difficult to bake and post challenges as much as one would like. In any case I do still enjoy the challenges and I have good intentions of baking and posting on time, even if it doesn’t happen often.
This month Milkica from Mimi’s Kingdom presented a recipe for Katmer pie. This is a traditional recipe from southern Serbia which can be made with either a savoury or sweet filling. Katmer pastry is an old variation of puff pastry usually made with lard but other options are available such as butter or oil. I found the pastry quite easy but mine pie didn’t have the puff and layers it should have so maybe I did something wrong! It was delicious though filled with spinach and cheese. Many thanks to Milkica for introducing a traditional recipe from Serbia.
Katmer Pie with Spinach and Cheese
One large pie baked in a dish approximately 16 x 16” / 40 x 40cm (enough for family of six)
4 cups spooned & scraped / 500g all-purpose (plain) flour
1 teaspoon salt
1 1/4 – 1 1/2 cups / 300 – 350ml warm water
More all-purpose (plain) flour for dusting
2 – 3 tablespoons / 30 – 45g soft lard
1. Measure all purpose flour, warm water and salt. Put lard in a small bowl and leave on a warm place.
2. Mix all ingredients except lard in glass or plastic bowl. You will have relatively soft dough.
3. Transfer dough on a floured surface and knead it a little until you achieve elastic, but soft dough.
4. Dough should look as on this picture. Maybe you’ll need additional 6 tablespoons / 50g of flour.
5. Divide dough in six equal pieces and shape every piece in round form. Leave them to rest 10 minutes.
6. Using rolling pin roll every piece of dough into flat, round shape, approximately 1/8” / 3 – 4mm thick. Divide pieces in two groups of three. Brush first piece of dough with melted lard and cover with another piece of dough. Brush second piece of dough with lard and cover with third piece. Do not brush this third piece of dough with lard! Repeat the same with another three pieces of dough.
7. You will have two piles of dough pieces. Leave them again to rest for 10 minutes.
8. Roll every pile using rolling pin into round shape, approximately 1/4 – 1/3” / 5 – 8mm thick.
9. Using sharp knife make eight cuts around the formed circle
10. Brush surface with melted lard.
11. Fold brushed, cut petals into middle part of dough
12. Continue until you fold all eight of them.
13. Turn the dough so the folded parts are underneath. Do the same with another pile of dough. Leave both pieces of dough to rest until you prepare the filling.
Spinach and Cheese Filling
Given recipe yields enough for one Katmer pie.
1 pound / 500g spinach
2 cups / 500g soft cottage cheese (or ricotta)
1 cup grated tasty cheese
4 spring onions, finely chopped
1 clove garlic, crushed
4 large eggs
1/2 teaspoon salt (amount depends on cheese you use, you should try prepared filling and add more salt if necessary)
1. Prepare all ingredients.
2. Cut spinach into strips and steam until softened. Cool and place it in bowl. Add remaining ingredients
3. Mix all ingredients using spoon or your hands. Filling one is ready.
To assemble pie:
1. Turn on your oven on 350F / 180C / Gas Mark 4. Roll one of the pieces of dough on lightly floured surface into large, square or rectangular shape to fit your baking tin.
2. Transfer layer of dough on baking tin brushed with melted lard.
3. Arrange your filling all over the first layer of dough.
4. Roll out the other piece of dough and transfer it to baking tin, covering filling completely. Press edges with your fingers to stick together.
5. Brush surface of pie with melted lard.
6. Cut whole pie into small square pieces. Bake pie in preheated oven around 30 minutes until deep golden in color.