Eastern European pies can be sweet or savory and they can be made with flaky pastry dough, yeast doughs and filo dough. Here are top Eastern European savory pie recipes.
This Polish potato pie recipe is similar to Lithuanian kugelis, and uses grated potatoes, lots of bacon and eggs. This savory dish can be cut into wedges or slices and garnished with a dollop of sour cream, if desired. Serve it for breakfast, brunch, as a side dish, or a main course with a crisp, green salad. As most casseroles do, this one reheats well.
Burek is a meat, cheese or vegetable pie made with flaky filo dough. There are myriad versions among Bulgarians, Serbs, Bosnians, Macedonians and Greeks. This one is made in a 9-inch-by-13-inch pan in the Armenian style (boreg) like Greek baklava. The Jack and cottage cheese in this one definitely make it an Americanized version, but delicious nonetheless!
This Serbian meat burek is made with ground chuck. Bureks are eaten as appetizers or the main course when they are usually served with kefir to drink.
Bulgarian cheese banitza / banitsa appetizers are similar to Serbian burek and Greek cheese pies. They are traditionally served warm as a first course or in a meze (appetizer) spread. They are popular as a vegetarian main course, snack and street food. Banitzi also can be a sweet dessert with apple and pumpkin among the fillings.
This recipe for Serbian spinach pie is similar to a savory strudel or Serbian burek made with flaky filo dough. Zeljanica falls into the category of layered dishes sometimes called gibanica, which are made sweet or savory, or salty, as they are known in Serbia. Zeljanica makes a great appetizer, snack, brunch or side dish, or main course.