Sauerkraut Phyllo Pie (Kupusara sa Kiselim Kupusom)
Sauerkraut phyllo pie (kupusara sa kiselim kupusom) is a Balkan pie that will most surprise you. Tangy sauerkraut tucked between lacy phyllo layers becomes soft, savory, and irresistible once baked. Shall we?
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Background
Although sauerkraut phyllo pie is not the first one that comes to mind when thinking of the vast array of Balkan pies, it just may become your favorite.
Called kupusara sa kiselim kupusom, or kupusnik sa kiselim kupusom, this version specifically refers to sauerkraut pie, distinguishing it from fresh cabbage pies made with regular cabbage, which are called simply kupusara or kupusnik.
There are several ways to make it. While some recipes call for smoked meat, rice, or leeks - we keep it simple. You'll need sauerkraut plus a couple of basic ingredients, and you're in for a big surprise and an explosion of taste!
Why You'll Love This Recipe
- 🥬 Tangy Pie. Unlike the classic burek, cheesy spinach, or simple zucchini pie, sauerkraut phyllo pie has tanginess you won't find anywhere else.
- 🫓 Quick and Easy. Although you're welcome to make your own, store-bought phyllo keeps the recipe weeknight-friendly.
- 💧Sparkles. Sparkling water helps soften the phyllo for an extra airy feel.
- ✨ Breakfast, lunch or dinner. Sauerkraut pie is one of those dishes you can consume all day long, for any course, or in between.
Ingredients for Sauerkraut Phyllo Pie
Here are all the ingredients you'll need to make the sauerkraut pie:
- Oil. Any type of oil works.
- Onion. Yellow, red, or white. Substitute with leeks.
- Sauerkraut. Sauerkraut heads or shredded sauerkraut both work.
- Black pepper. This is the main seasoning star!
- Paprika. Hot or sweet - your choice!
- Phyllo dough. Homemade or store bought. We recommend store phyllo for speed.
- Sparkling water. A must!
- Eggs.
Instructions
In a few easy steps you'll have the sauerkraut phyllo pie of your dreams:
Step 1. Sauté the onion.
Step 2. Add the sauerkraut and seasonings.
Step 3. Make sparkling mixture. Heat the oven.
Step 4. Layer the pie.
Step 5. Add the topping.
Step 6. (Not pictured.) Bake the pie.
What To Pair With Sauerkraut Phyllo Pie
Here are a few good dishes to pair with this pie:
Handling
Here's how to serve sauerkraut phyllo pie for the best taste:
Serve warm or at room temperature with plain yogurt, kefir, sour cream, or a crisp salad on the side. (Take a look above for ideas regarding what to serve with sauerkraut phyllo pie, like the semolina dumpling soup, or shopska salad.)
Store leftovers covered or in an airtight container in the refrigerator for 1-2 days.
Reheat in the oven for a few minutes. Avoid microwaving if possible, as it softens the phyllo and sauerkraut so it gets mushy.
Variations of the Dish
- Leeks. Skip the onion and add leeks for a deeper and sweeter flavor.
- Bacon. Stir in bacon, pancetta or ham for a richer version.
- Spicy. If you like spicy in addition to tangy, add paprika or chili flakes for the hotness.
- Shaping. Play with phyllo layering. Roll it, make it into spirals, or scrunch it up.
Expert Tips
Squeeze.
Squeeze excess liquid out of the sauerkraut to prevent sogginess.
Rinse.
Taste the sauerkraut ahead of time and give it a quick rinse if it's too salty.
Rest.
After baking and before slicing rest the pie for a few minutes.
Recipe FAQs
Maybe.
Give the sauerkraut a quick taste beforehand, and see if the level of sourness and saltiness is to your liking.
If it's too strong, give the cabbage a quick rinse before cooking.
Yes. Kupusara is great for a day or two when done.
However, bake it soon after assembly.
Sparkling water helps create lighter and softer phyllo dough layers, while not over-greasing the pie.
Thoughts?
If you made our Sauerkraut phyllo pie (kupusara sa kiselim kupusom) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, dobar tek & bon appetit!
Sauerkraut Phyllo Pie
Ingredients
- 5 ounces oil divided, any type
- 2 pounds sauerkraut drained, and diced small
- 7 ounces sparkling water
- 2 eggs
- 1 tablespoon paprika sweet or hot
- black pepper to taste
- 1 pound phyllo sheets (about 15-18 sheets)
Instructions
- Sauté the onion. In a large pan or pot, heat 1-2 tablespoons (15-30 ml) of oil over medium heat. Add the onion and cook for a few minutes, until softened.
- Add the sauerkraut. Add drained, chopped sauerkraut and seasonings. Mix well. Sauté for 15-20 minutes, stirring occasionally, until softened and lightly golden. Add a splash of water if needed to prevent burning. Cool slightly.
- Heat the oven. Heat the oven to 400°F (200°C). Grease a baking pan well. In a cup, mix 3.5 ounces (100 milliliters) sparkling water and the remaining oil.
- Layer the pie. Layer 2-3 sheets of phyllo in the pan, brushing with the sparkling water mixture between layers. “Throw” a thin layer of sauerkraut filling evenly over the phyllo. Top with 1-2 more sheets of phyllo, again brushing between layers. Repeat the process until you run out of ingredients, reserving 2-3 layers of phyllo for the top.
- Add the topping. Whisk the eggs with the remaining 3.5 ounces (100 milliliters) sparkling water and pour evenly over the pie.
- Bake the pie. Bake for 10-15 minutes, or until the top turns beautifully golden. Cover loosely with parchment paper and continue baking for a total of 35-45 minutes.
- Serve warm or at room temperature with yogurt, kefir, sour cream, or a crisp salad on the side. Store leftovers covered in the refrigerator for 1-2 days.Reheat in the oven for a few minutes. Avoid microwaving, as it softens the phyllo.
