Zeljanica - Balkan Spinach and Cheese Pie

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 pound (450g) fresh spinach, washed and chopped 1 pound (450g) fresh spinach, washed and chopped
• 1 cup (150g) frozen spinach, thawed and drained 1 cup (150g) frozen spinach, thawed and drained
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 1/2 cup (120g) ricotta cheese 1/2 cup (120g) ricotta cheese
• 1/2 cup (60g) mozzarella cheese, shredded 1/2 cup (60g) mozzarella cheese, shredded
• 2 eggs, beaten 2 eggs, beaten
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 22g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool.
3. 3.
   In a mixing bowl, combine the cooked fresh spinach, thawed frozen spinach, feta cheese, ricotta cheese, mozzarella cheese, beaten eggs, milk, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Brush a baking dish with melted butter.
5. 5.
   Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process with 4 more sheets of phyllo pastry, brushing each layer with melted butter.
6. 6.
   Spread half of the spinach and cheese filling evenly over the phyllo pastry.
7. 7.
   Layer 5 more sheets of phyllo pastry on top of the filling, brushing each sheet with melted butter.
8. 8.
   Spread the remaining filling over the phyllo pastry.
9. 9.
   Layer the remaining 5 sheets of phyllo pastry on top, brushing each sheet with melted butter.
10. 10.
    Brush the top layer of phyllo pastry with melted butter.
11. 11.
    Using a sharp knife, score the top layer of phyllo pastry into desired serving portions.
12. 12.
    Bake in the preheated oven for 40-45 minutes, or until the pie is golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Spinach — Make sure to thoroughly wash the fresh spinach to remove any dirt or grit. Squeeze out any excess moisture from the thawed frozen spinach to prevent the filling from becoming watery.
• Feta cheese — Use high-quality feta cheese for the best flavor. If the feta is too salty, you can soak it in water for 30 minutes before using to reduce the saltiness.
• Ricotta cheese — For a creamier texture, use whole milk ricotta cheese.
• Mozzarella cheese — Opt for low-moisture mozzarella cheese to prevent the filling from becoming too watery.

Tips & Tricks

• To achieve a crispier crust, you can brush the top layer of phyllo pastry with beaten egg before baking.
• Serve Zeljanica warm or at room temperature for the best taste and texture.
• Leftover Zeljanica can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Experiment with different types of cheese, such as goat cheese or cheddar, to personalize the flavor of the pie.
• Add a touch of freshness by garnishing the pie with chopped fresh herbs, such as parsley or dill.

Serving advice

Zeljanica is best served as a main course accompanied by a fresh salad or as an appetizer for gatherings and parties. Cut the pie along the scored lines to create individual portions. Serve it warm or at room temperature to fully enjoy the flavors and textures.

Presentation advice

When presenting Zeljanica, showcase the beautiful layers of phyllo pastry by cutting the pie neatly along the scored lines. Serve it on a platter or individual plates, garnished with a sprinkle of fresh herbs for an added touch of elegance.