Corsican Zelnik

Ingredients

In the original Balkan Zelnik, the pastry is typically made with phyllo dough and the filling often includes meat. However, in this Corsican adaptation, we use a flaky pastry crust made with a combination of butter and olive oil, and the filling is vegetarian, featuring sautéed spinach and creamy cheese. The herbs used in the Corsican Zelnik also reflect the flavors of the Mediterranean, with thyme and rosemary adding a fragrant touch. We alse have the original recipe for Zelnik, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 pound (450g) fresh spinach, washed and chopped 1 pound (450g) fresh spinach, washed and chopped
• 1 cup (250g) brocciu or ricotta cheese 1 cup (250g) brocciu or ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 26g (total), 13g (saturated)
• Carbohydrates: 35g (total), 2g (sugars)
• Protein: 14g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Drizzle in the olive oil and cold water, then mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a separate bowl, combine the sautéed spinach, brocciu or ricotta cheese, grated Parmesan cheese, thyme, rosemary, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/8 inch thick.
7. 7.
   Spread the spinach and cheese filling evenly over the dough, leaving a small border around the edges.
8. 8.
   Carefully roll the dough into a log, starting from one of the longer sides. Seal the edges by pressing them together.
9. 9.
   Place the rolled pastry onto a baking sheet lined with parchment paper. Brush the top with the beaten egg to give it a golden color.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing.
12. 12.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. It's important to remove any dirt or grit.
• Brocciu or ricotta cheese — If brocciu cheese is not available, ricotta cheese makes a great substitute. Ensure the cheese is well-drained to prevent the filling from becoming too watery.
• Thyme and rosemary — Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To save time, you can prepare the pastry dough in advance and refrigerate it overnight.
• If you prefer a crispier crust, brush the rolled pastry with olive oil instead of the egg wash.
• Feel free to add other ingredients to the filling, such as caramelized onions or sun-dried tomatoes, to enhance the flavor.
• Serve the Corsican Zelnik with a dollop of Greek yogurt or a fresh green salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore the crispiness.

Serving advice

Corsican Zelnik is best served warm or at room temperature. Slice it into individual portions and serve as an appetizer, a light lunch, or as part of a buffet spread. It pairs well with a side of mixed greens or a refreshing tomato salad.

Presentation advice

To present the Corsican Zelnik beautifully, place the sliced portions on a wooden serving board or a decorative platter. Garnish with a sprig of fresh thyme or rosemary for an elegant touch. The golden-brown crust and vibrant green filling will make it an eye-catching centerpiece.