Can I use frozen spinach?
Yes, but ensure it's completely thawed and squeezed very dry to remove excess moisture.
BREAKFAST
Traditional Bosnian Spinach and Cheese Pie (Zeljanica)
Zeljanica, a cherished Bosnian pastry, offers a delightful combination of delicate, flaky dough and a savory filling of spinach and cheese. Ideal for a satisfying breakfast or a light lunch, this comforting pie brings the authentic flavors of the Balkans to your table.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 375°F/190°C. Lightly grease a 9x13 inch baking dish.
02
In a large bowl, combine the cottage cheese, chopped spinach, eggs, sour cream, 1/4 cup vegetable oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
03
Lay one sheet of phyllo dough flat on a clean surface. Brush lightly with vegetable oil. Place a second sheet on top and brush with oil. Repeat with a third sheet, brushing with oil.
04
Spread about 1/3 cup of the cheese and spinach filling evenly along one long edge of the layered phyllo sheets. Carefully roll the phyllo sheets tightly into a long cylinder.
05
Place the rolled phyllo seam-side down in the prepared baking dish, coiling it into a spiral shape. Repeat steps 3 and 4 with the remaining phyllo dough and filling, connecting each new roll to the end of the previous one in the dish to form a continuous spiral.
06
Once all the phyllo and filling are used, brush the top of the entire pastry with any remaining vegetable oil.
07
Bake for 40 minutes at 375°F/190°C, or until the Zeljanica is golden brown and cooked through. Let it rest for 10 minutes before slicing and serving.
About This Recipe
Zeljanica, a cherished Bosnian pastry, offers a delightful combination of delicate, flaky dough and a savory filling of spinach and cheese. Ideal for a satisfying breakfast or a light lunch, this comforting pie brings the authentic flavors of the Balkans to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your phyllo dough is completely thawed but still cold to prevent tearing. Work quickly with the phyllo as it dries out fast; keep unused sheets covered with a damp cloth. For extra flavor, you can sauté the spinach with a clove of garlic before adding it to the cheese mixture.
Easy Substitutions
Ricotta cheese can be used instead of cottage cheese for a creamier texture. Feta cheese can be added for a saltier, tangier flavor. Kale or Swiss chard can replace spinach. Olive oil can be used instead of vegetable oil for a Mediterranean twist.
Storage & Reheating
Store leftover Zeljanica tightly covered in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F/175°C for 10-15 minutes, or until warmed through and crispy.
Serving Suggestions
Serve warm with a dollop of plain yogurt or sour cream. It pairs wonderfully with a fresh green salad for a light lunch. Enjoy it with a cup of strong Bosnian coffee for an authentic breakfast experience. It's also excellent as an appetizer at gatherings.
Common Mistakes
1. Not squeezing enough water from the spinach: This can make the filling watery and the pastry soggy. Always squeeze the cooked or thawed spinach thoroughly. 2. Overfilling the phyllo sheets: Too much filling can make the rolls difficult to handle and prone to bursting. 3. Not brushing enough oil between phyllo layers: This prevents the layers from becoming flaky and crispy. Be generous with the oil. 4. Baking at too low a temperature: This can result in a pale, undercooked pastry. Ensure your oven is properly preheated.
Frequently Asked Questions
What kind of phyllo dough should I buy?
Look for phyllo dough in the frozen section of your grocery store. Any brand of standard phyllo dough will work.
Can I prepare Zeljanica ahead of time?
You can assemble the Zeljanica and refrigerate it, covered, for up to 12 hours before baking. Add a fresh brush of oil before baking.
MORE TO KNOW
Zeljanica is a type of 'pita' in Bosnian cuisine, referring to a savory pie made with thin dough. The key to a great Zeljanica is the delicate balance of the flaky phyllo and the rich, savory filling. While store-bought phyllo dough makes this recipe accessible, traditionally, the dough would be stretched by hand into incredibly thin sheets. Don't be intimidated by working with phyllo; even if it tears a little, the layers will still bake up beautifully.
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