Macedonian Leek and Cheese Pie (Zelnik)
Зелник ZelnikSay it: ZEL-neek
A slice of zelnik is usually eaten warm, when its outer layers crackle and the middle is soft with leeks, spinach and white cheese. The pie belongs to North Macedonia's year-round table and changes with the calendar: leeks and spinach in early spring, nettles and sorrel in late spring, cabbage in autumn. To make it at home, hand-roll the dough, brush it with oil, and bake it until deeply golden, so the layers turn crisp while the center stays savory. This version pairs leeks, spinach and feta with an easy yeast dough.
Macedonian Leek and Cheese Pie (Zelnik)
Зелник, Zelnik
Pronounced ZEL-neek
- Serves
- 6
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 hr 30 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 dough
For the filling
For assembly
Method
For the dough, combine the flour, yeast, salt and sugar in a large bowl with a whisk. Pour in the lukewarm water and 2 tbsp oil, then stir until a shaggy dough forms. Transfer to a floured work surface and knead for 8 to 10 minutes, until the dough is smooth and elastic. Put it in an oiled bowl, cover, and leave to rise until it has doubled, roughly 1 hour.
While the dough rises, start the filling. warm 2 tbsp oil in a large skillet over medium heat. Add the leeks with a pinch of salt and cook for 8 to 10 minutes, stirring frequently, until softened and just beginning to color. Stir in the spinach and cook for 2 to 3 minutes, until fully wilted and the moisture has cooked off. Take the pan off the heat, mix in 1 tbsp flour, and allow the mixture to cool completely.
In a large bowl, stir together the cooled leek and spinach mixture, crumbled feta, eggs, herbs and black pepper. Combine thoroughly. Taste before adding salt, since the cheese is already salty.
Set the oven to 375°F (190°C). Oil a 12-inch (30 cm) round pan or a 9x13-inch (23x33 cm) baking dish.
Deflate the dough and cut it into two portions, making the lower one a little bigger. On a floured surface, roll the larger portion into a thin 14-inch (35 cm) round or a rectangle that extends past the pan. Lay it in the prepared pan so the edges hang over.
Distribute the filling evenly over the dough. Roll the second portion thin enough to cover the filling and set it on top. Bring the overhanging lower dough up over the lid and crimp to seal; alternatively, trim the excess and pinch the edges shut.
Coat the top generously with the 1/4 cup oil or melted butter. Make several small slits in the surface so steam can escape.
Bake for 40 to 50 minutes, until the crust is firm and deeply golden. Should the top color too fast, tent it loosely with foil. Leave it in the pan for 15 minutes before cutting.
Regional variant: Leek-only zelnik (Zelnik so praz / Krašnik)
Replace the mixed filling with leeks alone (about 2 lb / 900 g). Cook them gently with a splash of water, oil and salt until they collapse, then thicken with 1 to 2 tablespoons of flour; omit the spinach, cheese and eggs. With the same dough, make many small thin circles, oil each one, and layer them with overlap in the pan. Put the leek mixture in the middle and bake; the pie comes out denser and more rustic.
Cook's notes
- Aim to roll the dough so thinly that light almost passes through it. If it resists and shrinks back, pause for 5 minutes, then continue rolling.
- Press or squeeze the cooked greens to release as much water as possible; this helps the base stay crisp rather than turning wet.
- Macedonian white cheese (sirenje) or a well-made feta gives the closest flavor. With a milder cheese, season the filling with a little extra salt.
Serve with
Bring it to the table warm, accompanied by plain yogurt, fermented milk, or a basic tomato and cucumber salad.
Make ahead and storage
Let it cool fully, then wrap it; it can sit at room temperature for up to 1 day or go in the refrigerator for up to 3 days. To reheat, bake uncovered at 350°F (175°C) for 10 to 15 minutes so the crust crisps again.
