Bosnian Squash Pie (Tikvenica)
Tikvenica Say it: tik-VEH-nee-tsa
Tikvenica is a traditional coiled pastry from Bosnia and Herzegovina made with paper-thin phyllo dough wrapped around a generous filling of grated summer squash. Throughout the country it appears both savory, enriched with cheese and herbs, and sweet, scented with sugar and cinnamon. It is a beloved home-cooked dish enjoyed year-round, especially during summer when squash is abundant, and is equally at home as a hearty breakfast, a snack with coffee, or a light supper.
Bosnian Squash Pie (Tikvenica)
Tikvenica
Pronounced tik-VEH-nee-tsa
- Serves
- 6
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough (or use 12 sheets store-bought phyllo)
Savory Filling
For Assembly
Method
If making dough, combine flour and salt in a bowl. Add warm water and oil; knead 5–7 minutes until smooth and elastic. Wrap and rest 30 minutes. Divide into 12 balls.
Place the grated squash in a colander, sprinkle with 1 teaspoon salt and let drain 15 minutes. Squeeze firmly with your hands to remove as much liquid as possible.
Mix the squeezed squash with crumbled cheese, grated onion, eggs, parsley, salt, pepper and 3 tablespoons oil until evenly combined.
Preheat oven to 375°F (190°C). Lightly oil a 12-inch (30 cm) round baking pan or 9×13-inch (23×33 cm) rectangular pan.
On a lightly floured surface, roll each dough ball into a very thin 12–14 inch (30–35 cm) circle (or use store-bought phyllo). Brush each sheet generously with oil or butter.
Spread about 1/3 cup (80 ml) filling in a thin line along one edge of each sheet. Roll into a loose cylinder, then coil the cylinder into a spiral inside the prepared pan. Repeat with remaining sheets, placing coils snugly together.
Brush the top generously with remaining oil or butter and sprinkle with sesame seeds if using.
Bake 40–45 minutes until deep golden brown and crisp on top and bottom. Let cool 10 minutes before slicing.
For a sweet version, omit cheese, onion, parsley, eggs and pepper; instead mix drained squash with 1/2 cup (100 g) sugar, 1 teaspoon cinnamon and 1/2 cup (60 g) chopped walnuts.
Regional variants
In some regions a sweet tikvenica is more common, using cinnamon, sugar and sometimes raisins or walnuts. Modern versions occasionally add sour cream or replace part of the squash with pumpkin.
Cook's notes
- Squeezing the squash thoroughly prevents a soggy pie; you should lose nearly half its weight in liquid.
- Traditional homemade phyllo gives the best flaky layers, but good-quality store-bought phyllo works well when brushed generously with oil.
- Leftovers reheat beautifully in a 350°F (175°C) oven for 10 minutes to restore crispness.
Serve with
Plain yogurt, kefir or a glass of cold buttermilk; sweet version pairs with Turkish coffee.
Make ahead and storage
Best fresh, but can be baked, cooled completely and refrigerated up to 2 days. Reheat in the oven to crisp.
