Mazanica - Serbian Cheese and Spinach Pastry

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 1 tsp salt 1 tsp salt
• 300g (10.5 oz) feta cheese, crumbled 300g (10.5 oz) feta cheese, crumbled
• 200g (7 oz) fresh spinach, chopped 200g (7 oz) fresh spinach, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 tsp nutmeg 1/2 tsp nutmeg
• 150g (5.3 oz) unsalted butter, melted 150g (5.3 oz) unsalted butter, melted
• Sesame seeds for sprinkling Sesame seeds for sprinkling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add warm water while kneading until a smooth dough forms. Divide the dough into 4 equal portions and let them rest for 30 minutes.
2. 2.
   In a separate bowl, mix the crumbled feta cheese, chopped spinach, minced garlic, and nutmeg until well combined.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out one portion of the dough into a thin rectangle on a lightly floured surface. Brush the surface with melted butter and spread a thin layer of the cheese-spinach filling evenly.
5. 5.
   Roll up the dough tightly from one end to the other, forming a long cylinder. Repeat this process with the remaining dough and filling.
6. 6.
   Place the rolled cylinders on a baking sheet lined with parchment paper. Brush the tops with melted butter and sprinkle sesame seeds over them.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the pastry turns golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing into portions. Serve warm.

Treat your ingredients with care...

• Feta cheese — Use high-quality feta cheese for the best flavor and texture. If unavailable, you can substitute it with a similar crumbly cheese like Bulgarian sirene or Greek mizithra.
• Fresh spinach — Make sure to thoroughly wash and dry the spinach leaves before chopping them. If fresh spinach is not available, you can use frozen spinach that has been thawed and excess water squeezed out.

Tips & Tricks

• To achieve a flaky pastry, make sure to roll out the dough as thin as possible without tearing it.
• Brushing each layer of dough with melted butter ensures a rich and buttery taste.
• For a variation, you can add chopped onions or leeks to the cheese-spinach filling for extra flavor.
• Mazanica is best served warm, but it can also be enjoyed at room temperature.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve Mazanica as a main course accompanied by a fresh salad or as an appetizer for a gathering. It pairs well with a dollop of sour cream or yogurt on the side.

Presentation advice

When serving Mazanica, arrange the sliced portions on a platter, allowing the layers of flaky pastry to be visible. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added touch of freshness.