Ogulinska Masnica with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 4 cups (120g) fresh spinach, chopped 4 cups (120g) fresh spinach, chopped
• 1 cup (225g) cottage cheese 1 cup (225g) cottage cheese
• 1/2 cup (120g) sour cream 1/2 cup (120g) sour cream
• 2 eggs 2 eggs
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water while kneading until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
4. 4.
   Stir in the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
5. 5.
   In a separate bowl, combine the cottage cheese, sour cream, eggs, and chopped parsley. Mix well.
6. 6.
   Add the cooled mushroom and spinach mixture to the cheese mixture. Season with salt and pepper to taste. Stir until well combined.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Divide the dough into two equal portions. Roll out each portion into a thin rectangle on a lightly floured surface.
9. 9.
   Spread half of the filling mixture evenly over one of the rolled-out dough rectangles, leaving a small border around the edges.
10. 10.
    Carefully place the second rolled-out dough rectangle on top of the filling. Press the edges together to seal.
11. 11.
    Transfer the assembled masnica to a baking sheet lined with parchment paper.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the pastry turns golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing to remove any dirt or debris.
• Spinach — If using frozen spinach, make sure to thaw and drain it well before incorporating it into the filling mixture.
• Cottage cheese — For a smoother filling, you can blend the cottage cheese in a food processor before adding it to the mixture.
• Fresh parsley — If you prefer a different herb, such as dill or basil, feel free to substitute it for parsley in the filling.

Tips & Tricks

• To achieve a flaky pastry, make sure to roll out the dough thinly and evenly.
• If the dough becomes too sticky while rolling, lightly dust it with flour.
• For a richer flavor, you can add a sprinkle of grated Parmesan cheese on top of the assembled masnica before baking.
• Serve the Ogulinska Masnica warm or at room temperature for the best taste and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Ogulinska Masnica as a main course accompanied by a fresh green salad or as an appetizer for a gathering. Cut it into slices and present it on a platter for a beautiful display.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley or dill on top of the baked masnica. The vibrant green herbs will add a pop of color and freshness to the dish.