Authentic Serbian Katmer Pie: A Delicious Vegetarian Spinach and Ricotta Delight
Embark on a culinary journey to the heart of Serbia with this exquisite recipe for Katmer Pie, a truly unforgettable savory cake brimming with a luscious spinach and ricotta filling. This delightful vegetarian dish promises a rich, creamy texture and a wonderfully unique dough that sets it apart from other savory pies. Originally introduced as a captivating challenge for the Daring Kitchen in February 2016 by Mikilca from Mimi’s Kingdom Food, this recipe has since become a cherished favorite, earning its place in kitchens for its irresistible flavor and satisfying character. Even though the Daring Kitchen community may no longer be active, the legacy of its incredible recipes lives on, and this Katmer Pie is a shining example.
My initial encounter with Katmer Pie sparked a profound curiosity. At first glance, it reminded me of a Greek Spanakopita, another savory pie renowned for its spinach filling. However, as I delved deeper into the preparation and tasted the final product, the distinct qualities of Katmer quickly became apparent. While Spanakopita often relies on a crispy, sometimes subtle, phyllo dough that primarily serves as a wrapper for its flavorful stuffing, Katmer Pie presents an entirely different experience. Its dough is truly a star in its own right—creamy, tender, and incredibly flavorful, providing a perfect complement to the rich and savory filling. This unique interplay between the dough and the classic combination of spinach and ricotta elevates the Katmer Pie, making each bite an experience you’ll want to savor again and again.
Why Katmer Pie is Special: Beyond the Ordinary Savory Pastry
The beauty of Katmer Pie lies in its harmonious blend of simplicity and depth. The marriage of fresh spinach and creamy ricotta is a timeless pairing, celebrated across various cuisines for its comforting and wholesome qualities. What truly makes Katmer stand out, however, is its distinctive dough. Unlike many other savory pies where the crust plays a supporting role, the Katmer dough is designed to be an integral part of the flavor profile. It’s not just a vessel; it’s a contributor to the overall richness, offering a tender bite that perfectly contrasts the savory filling. This dough is meticulously prepared and layered, often with ghee, to achieve its characteristic creamy texture and subtle richness. The result is a pie that feels incredibly homemade and satisfying, inviting you to take another slice even when you think you’ve had enough.
For those who appreciate vegetarian meals, Katmer Pie is a fantastic option. It’s hearty enough to be a main course for lunch or dinner, and equally suitable as an impressive appetizer or a delightful addition to a brunch spread. Its versatility, combined with its delicious flavor, makes it a recipe worth mastering. Furthermore, knowing that it hails from Serbian culinary traditions adds another layer of appreciation, connecting us to a rich heritage of wholesome and flavorful home cooking. The recipe encourages a hands-on approach, particularly with the dough, fostering a sense of accomplishment and connection to the food you create. It’s a wonderful example of how traditional recipes, often passed down through generations, continue to delight and nourish.
Expert Tips for a Perfect Katmer Pie
Achieving the perfect Katmer Pie is a rewarding process, and these detailed tips will guide you toward a consistently delicious result. Paying attention to these small but significant details can make all the difference, ensuring your pie is beautifully creamy, flavorful, and a true delight.
- Mastering Ghee: Ghee, or clarified butter, is a crucial ingredient for Katmer Pie, lending a unique richness and a beautifully tender texture to the dough. To make your own ghee, melt butter gently in a saucepan over low heat. Once melted, continue to simmer without stirring. The milk solids will separate and sink to the bottom, and the butter will clarify, turning golden. After about 5-10 minutes (depending on the amount), carefully pour the golden liquid into a heatproof bowl, leaving the solid particles in the pan. This pure butterfat is essential for brushing between the dough layers, preventing sogginess and enhancing flavor. Homemade ghee is often superior to store-bought varieties in terms of freshness and aroma.
- Seasoning the Filling to Perfection: The combination of spinach and ricotta, while inherently delicious, can sometimes be a bit “flat” without proper seasoning. It’s vital to taste your spinach ricotta mixture before assembling the pie. Don’t be shy with salt and freshly ground black pepper. Consider adding a pinch of nutmeg, which beautifully complements spinach and ricotta, or a touch of garlic powder for an extra layer of savory depth. A well-seasoned filling will ensure every bite of your Katmer Pie is vibrant and full of flavor. Remember, the dough itself has subtle seasoning, so the filling needs to carry the main flavor punch.
- Baking for Optimal Creaminess: The baking method significantly impacts the final texture of your Katmer Pie. To prevent it from drying out and ensure it remains wonderfully creamy, bake the pie in an oven with both top and bottom heat (conventional setting), rather than fan-forced. This even heating helps cook the filling thoroughly while allowing the dough to crisp gently without becoming overly dry or brittle. Maintain the recommended oven temperature of 180 degrees Celsius (350°F) to achieve that perfect golden crust and a moist, flavorful interior. Avoid opening the oven door too frequently, as this can cause temperature fluctuations that affect baking consistency.
- Freezing for Future Feasts: One of the best qualities of Katmer Pie is its freezer-friendliness. If you find yourself with leftovers (which is unlikely, given how delicious it is!) or if you wish to prepare a pie in advance, it freezes exceptionally well. Simply allow the baked and cooled pie to cool completely, then wrap it tightly in plastic wrap and then foil. It can be stored in the freezer for up to two months without losing its quality. When you’re ready to enjoy it again, simply reheat the frozen pie in a preheated oven until warmed through and the crust is crisp once more. This makes Katmer Pie an excellent option for meal prepping or having a delicious, homemade meal ready on busy days.
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Recipe: Katmer Pie with Spinach Ricotta Filling
(A step-by-step guide to this Serbian savory cake)
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Andréa Janssen
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Ingredients
Dough
- 500 grams all-purpose flour
- 1 teaspoon salt
- 350 ml water, lukewarm
- 45 grams ghee, melted, see tips for making your own
- extra flour, to sprinkle on your working bench
Spinach Ricotta Filling
- 500 grams ricotta cheese
- 500 grams fresh spinach
- 4 eggs, large size
- ½ teaspoon salt
- freshly ground black pepper, to taste
For Assembly and Baking
- 3 tablespoons ghee, melted
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparing the Dough
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In a large mixing bowl, combine the flour, lukewarm water, and salt. Mix thoroughly until a soft, shaggy dough forms.
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Lightly dust your clean work surface with flour. Transfer the dough and knead it for 5-7 minutes until it becomes smooth and beautifully elastic. If the dough feels too sticky, add a small amount of extra flour, a tablespoon at a time, until it is manageable.
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Divide the kneaded dough into 6 equal pieces. Shape each piece into a ball. Cover them with a clean kitchen towel and let them rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll.
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Take one piece of dough and, on a lightly floured surface, roll it out into a round shape. Aim for a thickness of about 3 to 4 mm. Repeat this process for all 6 dough pieces, keeping them covered as you work.
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Lay one rolled-out dough round on your work surface. Brush the entire surface generously with melted ghee. Carefully place a second round of dough directly on top of the first.
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Brush the second dough round with more ghee, then top it with a third round. You now have a stack of three ghee-brushed dough layers. Set this stack aside and cover it. Repeat the same process for the remaining three dough rounds, creating a second stack of three.
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Allow both stacks of dough to rest under a clean kitchen towel for another 10 minutes. This rest period is crucial for developing the flakiness of the Katmer dough.
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Take one stack of layered dough. On a lightly floured surface, gently roll it out into a larger round shape, aiming for a thickness of about 6-7 mm. This will be the bottom layer of your pie.
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Place a small glass or round cutter in the very center of the rolled-out dough round. Using a sharp knife, make 8 cuts radiating outwards from the edge of the glass towards the perimeter of the dough, dividing the round into 8 equal sections around the center.
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Lightly brush the top surface of the cut dough with more melted ghee.
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Starting from one of the cut sections, fold a triangle of dough from the outer edge towards the center (refer to the photo for visual guidance if available).
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Continue folding each triangular section towards the center, overlapping slightly, until all the pieces are folded inwards, creating a more compact, layered dough circle.
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Cover the shaped dough with a tea towel and let it rest while you prepare the delicious filling. Repeat this folding process with the second stack of dough.
Preparing the Ricotta Spinach Filling
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Thoroughly wash the fresh spinach. If using large leaves, roughly chop or cut them into thin strips. If using baby spinach, a quick chop will suffice.
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In a large bowl, combine the chopped spinach, ricotta cheese, eggs, and salt. Add freshly ground black pepper to taste, and a pinch of nutmeg if desired.
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Mix all the filling ingredients together thoroughly. For best results, use your hands to gently knead the mixture. This ensures the spinach, ricotta, and eggs are well combined and evenly distributed. Remember to taste and adjust seasoning if needed.
Assembling and Baking the Katmer Pie
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Preheat your oven to 180 degrees Celsius (350°F) with top and bottom heat (conventional setting).
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Lightly brush your chosen baking tin (round or rectangular, depending on your preference) with some melted ghee.
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Take one of your rested, folded dough piles. Roll it out on a lightly floured surface until it’s large enough to cover the bottom and slightly up the sides of your prepared baking tin. Carefully transfer the dough to the tin, pressing it gently into place.
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Evenly spread the spinach ricotta filling over the dough in the baking tin. Leave a border of approximately 2 cm (about ¾ inch) clear around the edges.
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Take the second folded dough pile and roll it out to match the size of your baking tin. Carefully place this dough round over the filling, creating the top crust. Gently press the edges of the top dough onto the bottom dough to seal the pie.
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Brush the entire top surface of the assembled pie with the remaining melted ghee. This will help create a beautiful golden-brown and crispy crust.
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Using a sharp knife, carefully score the top dough into squares or diamond shapes. Do not cut all the way through the filling, just through the top layer of dough. This makes it easier to serve and allows steam to escape during baking.
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Bake in the preheated oven for approximately 30 minutes, or until the crust is golden brown and the filling is set. Let it cool slightly before serving warm. Enjoy your homemade Serbian Katmer Pie!
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We hope you enjoy preparing and tasting this authentic Serbian Katmer Pie as much as we do. It’s a wonderful way to explore new flavors and add a unique, comforting dish to your culinary repertoire. Don’t hesitate to share your experiences and variations in the comments below!