ReceptnaptárZeljanica (spinach and cheese filo pie)
Zeljanica is the springtime version of Balkan pita: its name comes from the word zelje, meaning leafy greens. Fresh spinach, curd cheese and onion go between filo sheets and bake until golden brown. It is often made with the first wild greens of spring too, such as sorrel or nettles. It is best lukewarm, and with yogurt or sour milk it makes a complete breakfast or a light supper.
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Ingredients
Method
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- Soften the onion in 2 tbsp of oil in a frying pan over medium heat for about 4-5 minutes until translucent.
- Add the washed, chopped spinach and cook covered until wilted, about 5 minutes, then leave to cool.
- Mix the cooled spinach and onion with the curd cheese, 1 egg, salt and pepper.
- Preheat the oven to 180 °C and grease the tray with oil.
- Lay the filo sheets in the tray one by one, sprinkling some of the spinach filling over every second sheet.
- Brush the top sheet with the rest of the egg mixed with the sour cream.
- Bake at 180 °C for 30-35 minutes until the top is nicely golden.
- Cut and serve lukewarm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the spinach thoroughly after cooking, because too much moisture soaks the filo and the bottom will not turn crisp.
- The same goes for frozen spinach: once it has thawed, wring out the water by hand.
- Let the filling cool before mixing in the egg, because hot spinach will cook it.
Frequently asked questions
What other greens can I use?
Sorrel, chard, wild garlic or young nettles. Sorrel makes it tangier and wild garlic more garlicky, so you need less of these.
Can it be made ahead?
Yes, the unbaked tray can wait in the fridge for a few hours. The finished pie is also delicious the next day, as reheating it in the oven brings back the crispness of the pastry.
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More south slavic ideas
- Štrudla s jabukama (filo apple strudel with little sugar)
- Pita s višnjama (sour cherry filo pie with oats)
- Lenja pita s jabukama light (lazy apple pie with little sugar)
- Tikvenik (Bulgarian pumpkin filo pastry)
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