Zeljanica

Zeljanica is the spinach and cheese variant of the beloved burek family found across the former Yugoslav lands, taking its name from zelje (leafy greens). While the meat burek is considered masculine and hearty, zeljanica is the lighter, more delicate everyday pie — folded in coils and baked to a shattering golden crunch in every family kitchen and bakery from Belgrade to Sarajevo.

Serves: 8

Ingredients

• 400g (14 oz) filo (phyllo) pastry sheets (about 12 sheets)
• 800g (1¾ lb) fresh spinach, washed (or 500g frozen spinach, thawed and squeezed dry)
• 300g (10 oz) feta cheese, crumbled
• 250g (1 cup) full-fat cottage cheese or ricotta
• 3 medium eggs
• 150ml (⅔ cup) sunflower or light olive oil (for brushing)
• 150ml (⅔ cup) sparkling water
• ½ tsp black pepper
• Pinch of freshly grated nutmeg

Instructions

1. If using fresh spinach, wilt it in a dry pan over medium heat for 3–4 minutes, then squeeze out as much liquid as possible in a clean cloth. Chop roughly. If using frozen, simply squeeze very dry.
2. Mix the spinach with the crumbled feta, cottage cheese, 2 of the eggs, pepper, and nutmeg in a large bowl.
3. Whisk the remaining egg with the oil and sparkling water — this is the baste that keeps the pastry crisp.
4. Brush a 30cm (12-inch) round or 25x35cm (10x14-inch) baking tin with oil. Layer 2 filo sheets in the tin, brushing between each. Spread a generous layer of filling along one edge and roll loosely into a log shape. Coil the log into a spiral in the tin. Repeat with remaining filo and filling, continuing the spiral to fill the tin.
5. Brush the top generously with the egg-oil-water mixture. Bake at 190°C (375°F) for 40–45 minutes until deep golden and crisp.
6. Allow to rest for 10 minutes before slicing. Serve warm or at room temperature.

Cook's Notes: The sparkling water in the baste is a traditional Balkan trick — the bubbles keep the pastry lighter and crisper. Zeljanica is ideal for potlucks: it travels well and tastes excellent at room temperature. Store covered at room temperature for up to 1 day, or refrigerate for 3 days and reheat in the oven at 180°C for 10 minutes.