Bosnian Spinach and Cheese Pie (Zeljanica)
Zeljanica Say it: zel-YAH-nee-tsa
Zeljanica is a beloved Bosnian pita: a coiled, flaky pastry filled with spinach or chard, fresh white cheese, eggs, and sour cream. It is eaten across Bosnia and Herzegovina for breakfast, a light lunch, or as a side to soups, and it often appears at family gatherings and bakeries. The contrast of crisp, oil-brushed phyllo and a creamy, savory green filling makes it irresistible. Chard is common in summer, spinach year-round, and the cheese is usually salty telemea.
Bosnian Spinach and Cheese Pie (Zeljanica)
Zeljanica
Pronounced zel-YAH-nee-tsa
- Serves
- 6
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For assembly
Method
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.
Regional variant: 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.
Cook's notes
- 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.
Serve with
Plain yogurt or sour cream, and a simple tomato or cabbage salad.
Make ahead and storage
The pie is best fresh; leftovers keep in the refrigerator for up to 2 days and reheat in a 350°F (175°C) oven.
