Torta bosniaca di spinaci e formaggio (Zeljanica)
Zeljanica Pronuncia: zel-YAH-nee-tsa
La zeljanica è una amata pita bosniaca: una pasta sfoglia arrotolata e friabile farcita con spinaci o bietole, formaggio bianco fresco, uova e panna acida. Si mangia in tutta la Bosnia ed Erzegovina a colazione, per un pranzo leggero o come contorno alle zuppe, e spesso appare alle riunioni di famiglia e nelle panetterie. Il contrasto tra la sfoglia croccante spennellata d'olio e un ripieno cremoso, salato e verde la rende irresistibile. Le bietole sono comuni in estate, gli spinaci tutto l'anno, e il formaggio è solitamente il salato telemea.
Torta bosniaca di spinaci e formaggio (Zeljanica)
Zeljanica
Pronunciato zel-YAH-nee-tsa
- Porzioni
- 6
- Prep
- 30 min
- Cottura
- 45 min
- Totale
- 1 h 15 min
- Livello
- Medio
Anche senza frutta a guscio.
Allergeni: contiene glutine, latte, uovo. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
For the filling
For assembly
Preparazione
Heat the oven to 375°F (190°C). Generously oil a 10-inch (26 cm) round baking pan.
Bring a large pot of water to a boil. Add the spinach or chard and blanch for 1 minute, until just wilted. Drain, rinse under cold water, then squeeze handfuls until very dry and chop.
In a large bowl, mix the crumbled cheese, eggs, sour cream, 3 tbsp oil, salt, and pepper. Stir in the chopped greens and taste; adjust the salt if needed.
Keep the phyllo covered with a damp towel. For each of 4 rolls, lay 5 sheets on the work surface, brushing each lightly with oil before adding the next. Spread one-quarter of the filling over the stack, leaving a 1-inch (2.5 cm) border, then roll up tightly from a long side into a cylinder. Repeat with the remaining sheets and filling.
Place one roll in the center of the oiled pan and coil the remaining rolls around it, end to end, to form a spiral. Press gently so the coil holds together and brush the top generously with oil.
Bake for 40–45 minutes, until deep golden and crisp; if the top browns too quickly, cover loosely with foil. Let cool in the pan for 10 minutes.
Slice into wedges and serve warm.
Variante regionale: Sirnica (cheese pie)
Omit the spinach and increase the cheese to 1 1/2 lb (680 g). Use 4 eggs, 1 cup (240 g) sour cream, and 4 tbsp (60 ml) oil, and season only with pepper. Assemble and bake exactly as for zeljanica; the filling should be thick and creamy, not runny.
Note del cuoco
- Squeeze the blanched greens very dry; excess water makes the phyllo soggy.
- Telemea and feta vary in salt, so taste the filling before adding more salt.
- Keep the phyllo covered with a damp towel while you work, as it dries out quickly.
Servire con
Plain yogurt or sour cream, and a simple tomato or cabbage salad.
Preparazione in anticipo e conservazione
The pie is best fresh; leftovers keep in the refrigerator for up to 2 days and reheat in a 350°F (175°C) oven.
