Zeljanica Spinach and Cheese Filo Pie

Name: Zeljanica Spinach and Cheese Filo Pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12
Ingredients: 500 g curd cheese; 250 g feta, crumbled; 4 medium eggs; 500 g frozen spinach, defrosted and squeezed dry; 500 g filo pastry; 2 tbsp soured cream or creme fraiche; 300 ml natural yogurt; 100 ml olive oil; 1 tbsp vegetable oil; 1 tsp baking powder; 20 g unsalted butter, divided, plus extra for the tin; to taste salt and black pepper

Zeljanica is a savory Balkan-style spinach and cheese pie layered with delicate filo pastry and a creamy yogurt coating. It bakes into crisp golden squares with a rich, tangy filling that works beautifully for brunch, lunch, or a make-ahead family meal.

Servings12 Portions

Prep Time25 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

curd cheese
500 g
feta, crumbled
250 g
medium eggs
4
frozen spinach, defrosted and squeezed dry
500 g
filo pastry
500 g
soured cream or creme fraiche
2 tbsp
natural yogurt
300 ml
olive oil
100 ml
vegetable oil
1 tbsp
baking powder
1 tsp
unsalted butter, divided, plus extra for the tin
20 g
salt and black pepper
to taste

Step-by-Step Instructions

Lightly oil a 25 x 35 cm roasting tin, about 4 cm deep, and line it with baking parchment. In a large bowl, mix the eggs, curd cheese, feta, soured cream or creme fraiche, and well-drained spinach. Season lightly with salt and black pepper, keeping in mind that feta is already salty.

In a separate bowl, whisk together the olive oil, natural yogurt, and baking powder until smooth. Heat the oven to 200C/180C fan/gas 6.

Cut the filo sheets in half so they fit the tin. Lay one sheet in the prepared tin and brush it evenly with 1-2 tbsp of the yogurt mixture. Add another filo sheet, brush again, and continue layering until half of the filo has been used.

Spoon the spinach and cheese filling over the layered filo and spread it gently to the edges with a spatula. Continue layering the remaining filo sheets, brushing each layer with the yogurt mixture. Spread any leftover yogurt mixture over the top sheet.

Before baking, cut the pie into 9 or 12 squares. Place a small piece of butter on top of each square. Bake for 20 minutes, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 minutes more, until the top is crisp and deeply golden. Let the pie cool for 10-15 minutes before serving warm.