Pita Zeljanica

Zeljanica is Serbia's beloved spinach and cheese burek, a staple of the pekara (bakery) and of home kitchens throughout the Balkans. Unlike meat-filled burek, zeljanica is wholly vegetarian and deeply nourishing — spiralled layers of paper-thin filo encasing a rich filling of wilted spinach and crumbled white cheese.

Serves: 6

Ingredients

• 500g (1 lb) fresh spinach, washed
• 400g (14 oz) feta or Serbian white cheese (beli sir), crumbled
• 3 eggs, beaten
• 200ml (3/4 cup) sour cream or yogurt
• 400g (14 oz) filo pastry (about 12 sheets)
• 120ml (1/2 cup) sunflower oil
• 1/2 tsp salt
• 1/4 tsp freshly ground nutmeg

Instructions

1. Preheat oven to 200°C (400°F). Wilt spinach in a dry pan over high heat for 2-3 minutes, drain, squeeze out all moisture, and chop roughly.
2. Mix spinach with crumbled cheese, beaten eggs, sour cream, salt, and nutmeg in a large bowl.
3. Brush a 30cm (12-inch) round or 35x25cm (14x10-inch) baking tray with oil.
4. Lay one filo sheet on a work surface, brush with oil, and place 2-3 tablespoons of filling along one long edge. Roll into a loose log and coil into the oiled tray. Repeat with remaining filo and filling, continuing the coil until the tray is filled.
5. Brush the top generously with oil. Score the top lightly with a sharp knife.
6. Bake 30-35 minutes until deeply golden and crisp. Rest 10 minutes before cutting.
7. Serve with plain yogurt.

Cook's Notes: Keep unused filo sheets covered with a damp towel to prevent drying. Zeljanica is excellent the next day — reheat in the oven at 180°C for 10 minutes to restore crispness.