Zeljanica (Bosnian Spinach Pie) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g fresh spinach leaves (or 300g frozen spinach, thawed and squeezed dry)</li><li class="ingredients-single-item">300g filo pastry sheets (phyllo)</li><li class="ingredients-single-item">250g cottage cheese (or sirene/Balkan cheese)</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">100ml vegetable oil, plus extra for brushing</li><li class="ingredients-single-item">100ml sparkling mineral water (helps create flakier pastry)</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped (optional)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">30cm (12-inch) round baking pan or pie dish</li><li class="equipment-single-item">Large skillet or frying pan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>If using fresh spinach, wash thoroughly and remove any tough stems. Bring a large pot of water to a boil, add the spinach and blanch for 1 minute. Drain immediately and plunge into ice water to stop the cooking process. Once cooled, squeeze out as much water as possible (this is crucial as excess moisture will make your pie soggy), then chop finely. If using frozen spinach, thaw completely and squeeze out all excess water until very dry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, combine the spinach, sautéed onion and garlic, crumbled feta, cottage cheese, eggs, dill (if using), salt, pepper, and nutmeg. Mix thoroughly until well combined. The filling should be thick but still slightly moist - taste and adjust seasonings if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). In a small bowl, whisk together the remaining oil and sparkling water - this mixture helps create exceptionally flaky layers as the carbonation creates tiny air pockets in the dough during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully unwrap your filo pastry and cover with a damp kitchen towel to prevent it from drying out. Lightly oil your baking dish. Take one sheet of filo, place it on a clean work surface, and brush lightly with the oil-water mixture. The key is to use a light touch - too much liquid will make the pastry soggy rather than flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For a traditional spiral pattern: Place 2-3 tablespoons of filling along the short edge of the oiled filo sheet. Carefully roll it up into a long rope-like shape. Starting from the outer edge of your baking dish, arrange this roll in a spiral. Continue with the remaining filo sheets and filling, connecting each new roll to the end of the previous one to create a continuous spiral that fills the entire pan. For a layered version: Place 4-5 sheets of filo in the bottom of your dish, brushing each with the oil mixture, allowing the edges to hang over the sides. Add the filling and spread evenly, then fold the overhanging edges over the top and add 4-5 more oil-brushed sheets to cover.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the top generously with the remaining oil-water mixture to ensure a golden, crispy crust. The oil conducts heat evenly across the pastry surface, promoting uniform browning and flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes, until the top is deeply golden brown and crisp. To ensure even cooking, rotate the pan halfway through the baking time. The pastry should make a hollow sound when tapped if it's properly baked through.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let the zeljanica rest for 10-15 minutes before cutting - this crucial resting period allows the filling to set and makes cutting cleaner slices easier. Serve warm or at room temperature, traditionally with a dollop of sour cream or yogurt on the side. Zeljanica will keep refrigerated for up to 3 days and can be reheated in a 150°C (300°F) oven for 10-15 minutes to restore its crispness.</li></ol>