Zelnik (Macedonian Spinach and Leek Pie)
Local name: Зелник
In short: Crisp layers of phyllo around a filling of spinach, leek, white cheese and egg, baked until golden and cut into squares. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 1 h
- Resting
- 15 min
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Zelnik is the savory pie of Macedonian home kitchens, made with whatever greens are in season: spinach, leeks, sorrel or chard. The greens are wilted with onion and mixed with crumbled sirenje (white brined cheese) and eggs, then layered between sheets of thin pastry and baked until crisp. It is eaten warm or at room temperature for breakfast, lunch or a picnic. This version uses store-bought phyllo, which saves hours of rolling dough by hand.
Instructions
- Heat the oven to 190°C (375°F). Oil a 25 x 35 cm (10 x 14 in) baking dish.
- Heat the 2 tablespoons of oil in a large pan and cook the onion and leeks for 8 minutes, until soft. Add the spinach in handfuls and cook for 4 minutes, until wilted. Drain in a sieve, press out the liquid and cool for 10 minutes.
- Mix the greens with the cheese, eggs, yogurt, dill and pepper. Taste before adding any salt, because the cheese is salty.
- Lay 6 phyllo sheets in the dish one at a time, brushing each with oil and letting the edges overhang. Spread half the filling over them. Add 2 more oiled sheets, then the rest of the filling.
- Top with the remaining 4 oiled sheets, fold the overhanging edges over the pie and brush the top with oil. Score the top layers into squares with a sharp knife and sprinkle with a little water to keep the edges from curling.
- Bake for 45 to 50 minutes, until deep golden and crisp. Rest for 15 minutes before cutting along the scored lines.
Tips
- Squeeze the cooked greens very well. Extra liquid makes a soggy bottom layer.
- Taste the cheese before salting. Sirenje and feta vary a lot in saltiness.
Questions and answers
Can I freeze zelnik?
Yes. Freeze baked, cooled squares for up to 2 months. Reheat at 180°C (350°F) for 15 minutes to re-crisp the pastry.
Can I use frozen spinach in zelnik?
Yes. Thaw 400 g, squeeze it very dry and add it to the pan with the leeks for just a minute.
What can I use instead of sirenje?
Feta is the closest match. A mix of ricotta and feta also works, and some cooks add cottage cheese for creaminess.
How long does it take to make Zelnik (Macedonian Spinach and Leek Pie)?
About 1 h 40 min in total: 40 min of preparation and 1 h of cooking.
How many calories are in Zelnik (Macedonian Spinach and Leek Pie)?
About 410 kcal per serving, with 15 g of protein, 42 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 42 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
