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About this Recipe

By: Marija

Instead of the traditional layering, I’m mixing and soaking the phyllo sheets directly into a rich, eggy, yogurt-based mixture, making it extra soft and flavorful inside while keeping a crispy golden top.

This method is not only super easy but also a real time-saver—perfect for when you want a delicious homemade pie without all the fuss!

• 1 packs of phyllo dough 

• 400 g fresh spinach (chopped)

• 250-300 g feta or similar cheese (crumbled)

• 3-4 eggs (for more richness)

• 200 g yogurt (for moisture)

• 1/2 cup oil (sunflower or olive)

• 1 packet baking powder (optional, for lightness)

• Salt & pepper to taste

• Sesame seeds (optional)

Step 1

Prep the mixture & base:

In a large bowl, whisk together eggs, yogurt, oil, and baking powder. Season with salt & pepper.

Add the chopped spinach and crumbled cheese into this mixture.

Lightly oil your round baking dish (pie/tart form).

Place a few phyllo sheets at the bottom, letting the edges hang over the rim (save 2-3 sheets for the final topping).

Step 2

Mix phyllo directly into the filling:

Take the remaining phyllo sheets one by one, crumple them roughly and toss them straight into the spinach-cheese mixture.

Use your hands or a spoon to coat the crumpled sheets well so they absorb the moisture.

Keep going until you’ve used most sheets and the mixture looks like a messy but well-soaked filling.

Inroduction

About this Recipe

By: Marija

Discover how to make traditional Bosnian Ćufte, a delicious dish made with ground beef, fresh herbs, and spices.

These flavorful meatballs are cooked in a savory tomato sauce and served with mashed potatoes for a comforting meal.

Perfect for family dinners or special occasions, this recipe captures the essence of Bosnian cuisine.

• 500g ground beef 
• 1 onion (finely chopped)
• 1 egg
• 2 tablespoons breadcrumbs 
• 1.5 teaspoons flour
• 3 tablespoons tomato sauce
• Vegeta seasoning (or beef broth seasoning)
• Black pepper
• Fresh parsley (chopped)
• Ground paprika
• A little bit of salt 
• Oil (for frying)

Step 1

In a large bowl, combine the ground beef and chopped onion. Add the egg, breadcrumbs, flour, and mix everything together well with your hands.

Next, add the ground paprika, black pepper, chopped fresh parsley, and Vegeta seasoning (or beef broth seasoning). Mix thoroughly until everything is well combined.

Step 2

Form the mixture into small balls using your hands.

Heat a little oil in a frying pan and fry the meatballs on all sides until they are browned.

Inroduction

About this Recipe

By: Marija

This rich and nutritious salad combines fresh green salad leaves and arugula with creamy feta cheese and ripe avocado for a deliciously balanced flavor. Drizzled with flaxseed oil and fresh lemon juice, it offers a light yet satisfying taste. The addition of ham slices and crunchy sunflower seeds brings extra texture and protein, making it a perfect meal for a healthy lunch or a refreshing side dish. Simple to prepare and packed with nutrients, this salad is a great choice for anyone looking for a tasty and wholesome dish. 🥗✨

•  mixed green salad leaves
• arugula 
• 100g (3.5 oz) feta cheese, crumbled
• 1 ripe avocado, halved and sliced
• 1 tbsp flaxseed oil
• Juice of ½ lemon
• 4 slices of ham
• 2 tbsp sunflower seeds
• Salt and pepper to taste

Step 1

In a large bowl, combine the mixed green salad leaves and arugula.

Add the crumbled feta cheese and sliced avocado.

Step 2

Drizzle the flaxseed oil and squeeze the lemon juice over the salad.

Toss gently to combine.

Inroduction

About this Recipe

By: Marija

These stuffed baked sweet potatoes are a perfect blend of sweet, savory, and tangy flavors. The soft, roasted sweet potatoes are filled with sautéed mushrooms, spring onions, and fermented red cabbage, creating a delicious contrast of textures. A creamy mustard yogurt sauce adds richness and balance. This dish is not only nutritious and satisfying but also gut-friendly, thanks to the probiotics from the cabbage. Ideal for a hearty lunch or dinner, it’s easy to prepare and full of wholesome ingredients.

SWEET POTATOES:

• 2 medium sweet potatoes
• 1 tsp olive oil
• ½ tsp salt
• Aluminum foil (for baking)

Filling:

• 100g (3.5 oz) mushrooms, diced
• 2 spring onions, finely chopped
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ½ tsp cumin or caraway seeds (optional, for extra depth)
• arugula
• 100g (1 cup) fermented red cabbage (drained if too wet)

Mustard Yogurt Sauce:

• 3 tbsp Greek yogurt (or plant-based yogurt)
• 1 tsp mustard (Dijon or whole grain recommended)
• a bit of lemon juice
• 1 garlic clove
• ½ tsp honey or maple syrup (optional, for balance)
• Salt & pepper to taste

Step 1

Prepare the Sweet Potatoes:

Preheat the oven to 200°C (400°F).

Wash the sweet potatoes thoroughly and pierce them in a few spots with a knife or fork.

Wrap each potato individually in aluminum foil and place them on a baking tray.

Bake for 40-50 minutes, until soft when pierced with a knife.

Step 2

Prepare the Filling:

Heat olive oil in a pan over medium heat.

Add mushrooms, smoked paprika, black pepper, and cumin/caraway seeds. Sauté for 5 minutes, until golden and tender, then remove from heat.

Inroduction

About this Recipe

By: Marija

This easy vegetable soup is packed with fresh ingredients and rich flavors.

Made with homemade vegetable broth, sautéed vegetables, and optional diced beef, it’s a comforting dish for any occasion. 

• 2 packs of soup vegetables (e.g., carrots, celery, leek, parsley, etc.)
• 1 liter of homemade vegetable broth (liquid or from cubes, depending on taste)
• 1–2 potatoes (optional, for a creamier texture)
• 1–2 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh herbs like parsley or chives (optional)

Step 1

Prepare the vegetables:

Wash, peel (if necessary), and cut the soup vegetables into small pieces.

If using potatoes, peel and dice them as well.

Step 2

Sauté the vegetables:

Heat 1–2 tbsp olive oil or butter in a large pot.

Add the chopped vegetables and sauté for about 5 minutes until they release their aroma—this enhances the flavor!

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About this Recipe

By: Marija

This Lemon Garlic Shrimp with Zucchini Noodles bowl is a light, keto-friendly meal that’s packed with protein and fresh, vibrant flavors.

Sautéed shrimp infused with garlic and lemon is paired with zucchini noodles, juicy cherry tomatoes, and savory olives. Topped with fresh basil and a sprinkle of feta or Parmesan, this bowl offers a refreshing Mediterranean twist while keeping carbs low and nutrients high.

Perfect for a quick, healthy lunch or dinner that satisfies without weighing you down.

For the Shrimp:

• 1 lb (450g) shrimp, peeled and deveined
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp olive oil or butter
• Salt and pepper, to taste

For the Bowl:

• 2 medium zucchinis, spiralized into noodles (“zoodles”)
• 1 cup cherry tomatoes, halved
• 1/3 cup olives (green or black), sliced
• Fresh basil leaves, for garnish
• 2 tbsp crumbled feta or Parmesan, for garnish

Step 1

Prepare the Shrimp:

In a bowl, combine the shrimp with garlic, lemon zest, lemon juice, salt, and pepper. Mix well to coat and set aside for 5 minutes to marinate.

Step 2

Cook the Shrimp:

Heat olive oil or butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the pan and set aside.

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About this Recipe

By: Marija

This Crispy Bacon & Mushroom Cobb Salad is a keto-friendly, low-carb delight that’s packed with flavor.

Sautéed mushrooms, crispy bacon, and soft, sautéed red onions create a rich, savory base, while hard-boiled eggs and fresh veggies add a satisfying crunch.

Finished with a tangy dressing, it’s the perfect hearty and delicious meal to fuel your day!

Base:

• Romaine lettuce (chopped) and baby spinach mix

Toppings:

• Crispy bacon (strips)
• Cucumber (diced or thinly sliced)
• Cherry tomatoes (halved, optional)
• Sautéed or roasted mushrooms
• Red onion (thinly sliced, roasted )
• Shredded cheese (like sharp cheddar, gouda, or manchego – optional but flavorful)

Crunch:

• Toasted almonds or walnuts

For the Tangy Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• ½ tsp dried oregano
• Salt and pepper to taste

Step 1

Cook the Bacon:

Fry bacon strips until crispy, let cool.

Step 2

Prepare the Vegetables:

Roast or sauté mushrooms in a bit of olive oil, salt, and pepper until golden and tender. Set aside to cool slightly.

Finally, sauté the red onions until softened.

Inroduction

About this Recipe

By: Marija

This recipe is a vibrant, keto-friendly meal loaded with flavor and nutrients. Featuring roasted cauliflower and zucchini as a hearty base, creamy avocado, protein-rich salmon, crunchy radishes, and toasted walnuts for texture, this dish is topped with a zesty spinach lemon pesto.

Packed with antioxidants, healthy fats, and fiber, it’s a delicious way to support digestion, boost heart health, and stay satisfied without the carbs. Perfect for a wholesome lunch or dinner!

For the Bowl:

• Cauliflower (cut into small florets)
• Zucchini (sliced or cubed)
• Avocado (sliced or cubed)
• Radishes (thinly sliced for extra crunch)
• Walnuts (toasted, for a nutty bite)
• 1 cooked egg, halved
• Optional: Cherry tomatoes (for a touch of acidity and color)

For the Spinach Lemon Pesto:

• Fresh spinach (about a handful)
• Juice of half a lemon and some zest
• Garlic (1 small clove, to taste)
• Walnuts (1–2 tbsp, for texture and depth)
• Olive oil (about 3–4 tbsp, depending on the desired consistency)
• Salt and pepper
• Optional: 1–2 tbsp grated Parmesan (for a creamier texture)

Additional:

• 1 salmon fillet (about 150 g), cooked

Step 1

Roast the Vegetables:

Spread the cauliflower florets and zucchini cubes on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for about 20–25 minutes, until the vegetables are tender and slightly browned.

Season the salmon fillet with salt, pepper, and a little lemon juice if desired. Heat a skillet over medium-high heat with a bit of olive oil, then cook the salmon for 3-4 minutes on each side, or until cooked to your liking.

Cook the egg until hard-boiled, then halve it.

Step 2

Make the Spinach Lemon Pesto:

Combine all pesto ingredients (spinach, lemon juice and zest, garlic, walnuts, olive oil, salt, and pepper) in a blender or food processor.

Blend until creamy. If the mixture is too thick, add a bit more olive oil or water to adjust the consistency.

If desired, add Parmesan and blend again briefly.

Inroduction

About this Recipe

By: Marija

This Veggie-Stuffed Omelet is a quick, nutritious meal packed with flavor and color.

Soft eggs are filled with a warm mix of quality frozen vegetables, folded and topped with creamy cream cheese, fresh cherry tomatoes, basil, oregano, and a touch of sriracha for heat.

It’s simple, satisfying, and perfect when you want something easy yet delicious!

• 3 large eggs
• Salt and pepper, to taste
• 1 tbsp cooking oil (for the pan)
• 1/2 cup mixed frozen vegetables (additive-free)
• 1 tbsp cream cheese
• 3-4 cherry tomatoes, halved
• Fresh basil leaves, for garnish
• 1/4 tsp dried oregano
• Sriracha sauce, to taste

Step 1

Prepare the Omelet:

In a bowl, whisk together 3 eggs with a pinch of salt and pepper. Heat a lightly oiled pan over medium heat, then pour in the eggs, letting them cook undisturbed until set.

Step 2

Cook the Veggies:

In a separate smaller pan, add a handful of mixed frozen veggies (I used high-quality, additive-free vegetables). Cook them for a few minutes until they’re warm and lightly roasted.

Inroduction

About this Recipe

By: Marija

This Mozzarella & Cherry Tomato Salad is a quick and delicious classic, perfect for a light meal or side dish.

Fresh mozzarella pairs beautifully with juicy cherry tomatoes, fragrant basil, and a drizzle of pumpkin seed oil and balsamic dressing for a unique twist.

With just a few ingredients, it’s simple to make but packed with vibrant flavors that make it feel special and refreshing.

• 1 ball of fresh mozzarella (about 125g), sliced or torn into pieces
• 1 cup cherry tomatoes, halved
• A few fresh basil leaves, torn or left whole
• 1 tbsp pumpkin seed oil (or olive oil)
• 1 tbsp balsamic dressing (or balsamic vinegar)
• Salt and pepper, to taste

Step 1

Assemble the salad:

Place the mozzarella pieces and cherry tomato halves in a bowl or on a serving plate.

Step 2

Add basil:

Scatter fresh basil leaves over the top.