Katmer pie

Katmer pie with spinach ricotta filling

A delicious vegetarian quiche this Servian Katmer pie with a spinach ricotta filling. When made once you will sure make this more often.
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Course: Hoofdgerecht
Cuisine: Servisch
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 28 pieces
Calories: 137kcal



  • 500 grams flour
  • 1 teaspoon salt
  • 350 ml water lukewarm
  • 45 grams ghee melted, see tips
  • flour to sprinkle on your working bench

Spinach ricotta filling

  • 500 grams ricotta
  • 500 grams spinach fresh
  • 4 eggs size L
  • 1/2 teaspoon salt

Katmer pie

  • 3 tablespoons ghee melted



  • Put the flour, water and salt in a bowl and mix until you have a soft dough.
  • Dust your work surface with some flour and knead the dough even further until it is beautifully elastic. When the dough sticks, add some extra flour.
  • Divide the dough into 6 equal pieces and allow them to rest for 10 minutes under a towel.
  • Grab a piece of dough and roll it out into a round shape until it is about 3 to 4 mm thick. Repeat that for all pieces.
  • Take a round of dough and brush it with the ghee. Put a second round of dough on top.
  • Brush the second round of dough with ghee and place a third round on top. Place this pile of 3 slices of dough aside and repeat for the remaining 3 rounds of dough.
  • Let the two stacks of dough rest for 10 minutes under a towel.
  • Grab a pile of dough and roll it out to a thickness of 6-7 mm in a round shape.
  • Put a glass in the middle and cut with a sharp knife from the outside 8 times to the edge of the glass (divide them over the round dough).
  • Brush the top with ghee
  • Fold a triangle to the middle (see photo)
  • Continue until you have folded all the pieces in.
  • Allow the dough to rest under a tea towel and continue to make the filling.

Ricotta spinach filling

  • Wash the spinach and cut into thin strips.
  • Put it in a large bowl and add the eggs, salt and cheese.
  • Mix everything well together. The best way for me is to knead the filling with my hands.

Katmer pie

  • Preheat your oven to 180 degrees Celsius.
  • Brush a baking tin with the ghee.
  • Grab a pile of dough and roll it out until you have the size of your baking tin and cover the tin with the dough.
  • Spread the filling over the dough, keep about 2 cm from the side.
  • Grab the second pile of dough, roll it out to the size of your baking shape and put it over the filling. Push the dough onto the other dough to stick it.
  • Brush the dough with the ghee
  • Cut the dough into squares with a sharp knife
  • Bake in the oven for 30 minutes and serve.


Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!


Calories: 137kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 122mg | Potassium: 146mg | Vitamin A: 1790IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1.5mg