Pita Ćora

Pita Ćora (Bosnian Onion and Chicken Savoury Pie)

Pita Ćora is a rustic Bosnian savoury pie featuring a filling of slow-cooked onions and chicken encased in layers of thin, pulled phyllo pastry. It is traditionally baked in a round pan until golden and is a staple of home cooking across Bosnia and Herzegovina.

Prep

40 min

Cook

60 min

Total

100 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) chicken thighs and drumsticks, bone-in, skin-on, bone-in gives the filling its traditional flavour
• •800 g (about 4 large) yellow onions, finely chopped; onions are the star of the filling
• •60 ml (¼ cup) sunflower oil or neutral vegetable oil, plus extra for brushing the dough
• •5 g (1 tsp) salt, divided
• •2 g (½ tsp) black pepper, freshly ground
• •1 g (½ tsp) sweet paprika, optional, for colour
• •500 g (1 lb 2 oz) plain flour, plus extra for dusting
• •250 ml (1 cup) warm water, approximately
• •1 g (a pinch) salt, for the dough
• •15 ml (1 tbsp) white vinegar or lemon juice, added to dough for pliability
• •200 ml (¾ cup + 1 tbsp) plain yoghurt, for brushing the top layers

Steps

1. 1 Make the dough: combine flour, salt, vinegar and enough warm water to form a soft, smooth dough. Knead for 8–10 minutes, cover and rest for 30 minutes.
2. 2 Meanwhile, prepare the filling: heat 60 ml oil in a heavy pan over medium heat. Add the finely chopped onions and a pinch of salt and cook gently for 20–25 minutes, stirring often, until the onions are completely soft, translucent and golden. Do not let them brown too quickly.
3. 3 Pat the chicken pieces dry, season with salt, pepper and paprika, and place them on top of the softened onions. Cover, reduce heat to low, and cook for 25–30 minutes until the chicken is cooked through (internal temperature 75 °C / 165 °F). Add a splash of water if the pan looks dry.
4. 4 Remove the chicken from the pan, let it cool slightly, then strip the meat from the bones and shred it roughly. Discard skin and bones. Return the shredded meat to the onions, stir to combine, and taste for seasoning. Let the filling cool to room temperature.
5. 5 Divide the rested dough into 5 equal balls. On a lightly floured surface, roll each ball out as thinly as you can (about 2 mm / 1/16 inch), stretching gently with your hands if needed until you have a large, translucent sheet. Keep the rolled sheets under a clean kitchen towel.
6. 6 Grease a round baking dish (about 30 cm / 12 inch) with oil. Drape the first dough sheet over the pan, letting the edges hang over the sides. Brush lightly with oil.
7. 7 Place the second sheet on top at an angle, brush with oil. Repeat with a third sheet.
8. 8 Spread the cooled chicken and onion filling evenly over the dough, leaving a 3 cm / 1 inch border.
9. 9 Cover with the fourth dough sheet, tucking the edges down around the filling, then place the fifth sheet on top, again at an angle. Trim any very long overhang and tuck the edges down inside the dish to seal.
10. 10 Brush the top generously with yoghurt (traditional) or oil. Using a sharp knife, cut the pie into diamond or square pieces, cutting all the way through the dough so it is easy to portion after baking.
11. 11 Bake in a preheated oven at 200 °C / 400 °F (fan 180 °C / 350 °F) for 35–40 minutes, until the top is deep golden brown and crisp.
12. 12 Rest the pie for 10 minutes before lifting out the portions. Serve warm with yoghurt or a simple salad.