Serbian cuisine · Savoury pie; breakfast, lunch or supper

Zeljanica

Dry spinach, white brined cheese, egg and yogurt form a moist but structured filling for rolled filo. Thoroughly drying the greens protects the pastry, while a 71 °C centre confirms the egg filling is cooked.

Serbian National Dishes
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Zeljanica
Yield 8 pieces
Preparation time 25 minutes
Cooking time 40 minutes
Passive time 10 minutes
Ingredients ↓
Overview

Zeljanica — Spinach, Brined Cheese and Filo Pie

Zeljanica is a greens-filled filo pie found across the Balkans rather than a preparation with one uncontested national origin. In Serbia, spinach-and-cheese versions are familiar and readily recognisable. The filling here combines fresh spinach with white brined cow's-milk cheese, egg and yogurt, then encloses it in rolled filo brushed with sunflower oil and sparkling water.

The most important preparation step happens before the filling is mixed: the spinach must be genuinely dry. Surface water from washing is enough to loosen the egg-and-yogurt mixture and soak the pastry from inside. A salad spinner or clean towels remove that water more reliably than simply leaving the leaves in a colander. Once dry, the spinach is roughly chopped so it distributes through the cheese without forming stringy clumps.

White brined cheese supplies both salt and structure. It should remain in small curds rather than being beaten into a smooth paste. Egg binds those curds as the pie bakes, while yogurt adds moisture and acidity. Because cheeses differ widely in saltiness, the modest added salt is part of a balanced formula rather than an invitation to season freely before tasting the cheese.

The filled rolls bake at 200 °C for about 40 minutes. The filo should be golden and crisp, and the filling should look set rather than wet. Because the mixture contains egg, a clean food thermometer in the thickest part should register at least 71 °C. That safety check does not replace the texture cues: a properly cooked zeljanica is both safely heated and visibly set.

A ten-minute rest makes a marked difference at serving. The cheese filling firms slightly, the strongest burst of steam subsides and the rolled pieces cut without spilling liquid. The finished pie should keep a moist green-and-white centre inside pastry that still offers brittle, browned edges.

Practical

Practical

  • Dry the greensDry the spinach thoroughly after washing.
  • Use the intended cheese styleUse a moderately salty white brined cheese close to the stated style; an unusually salty cheese will throw the filling out of balance.
  • Avoid overfillingDo not overfill the rolls; a thin filling layer cooks more evenly.
Ingredients

Ingredients

Spinach-cheese filling

  • 500 g fresh spinach — washed, very well dried and roughly chopped
  • 400 g white brined cow's-milk cheese — crumbled
  • 150 g whole egg — about 3 large eggs, beaten
  • 200 g plain whole-milk yogurt
  • 5 g fine salt
  • 1 g ground black pepper

Pastry and brushing

  • 500 g thin filo pastry
  • 80 g sunflower oil
  • 120 ml sparkling water
Directions

Directions

Make the filling

  1. Dry and chop the spinachWash the 500 g spinach, then remove surface water thoroughly with a salad spinner or clean towels. Roughly chop the dry leaves into manageable ribbons. Allow about 10 minutes for this work; visible wash water should not remain.

  2. Mix the fillingIn a large bowl, combine the spinach with 400 g crumbled white brined cow's-milk cheese, 150 g beaten whole egg, 200 g plain whole-milk yogurt, 5 g salt and 1 g black pepper. Mix for about 5 minutes, keeping the cheese in small curds rather than turning the filling into a smooth paste.

Assemble and bake

  1. Prepare the brushing mixtureStir together the 80 g sunflower oil and 120 ml sparkling water for about 2 minutes so it can be applied lightly to the filo.

  2. Roll the zeljanicaKeep the 500 g filo covered while working. Brush sheets lightly, distribute the spinach-cheese filling in thin bands and roll without overfilling. Arrange the rolls on a lined baking tray. Allow about 8 minutes for assembly.

  3. Bake until set and goldenBake at 200 °C for about 40 minutes. The pastry should be golden and crisp and the filling should be visibly set rather than liquid. Check the thickest part with a clean food thermometer; the egg-containing centre must reach at least 71 °C.

  4. Rest before slicingLeave the pie for 10 minutes. Cut when the filling has firmed slightly and steam no longer rushes from a test slice.

Practical

Practical

Serving

Serve zeljanica warm after the ten-minute rest. Plain yogurt or cultured milk can be served alongside, but the pie already contains yogurt and brined cheese, so an additional rich sauce is unnecessary.

Make ahead

Wash and dry the spinach up to a day ahead and keep it refrigerated. Mix the spinach with egg, cheese and yogurt only shortly before rolling so salt and dairy do not draw extra water into the greens.

Storage and reheating

Refrigerate within 2 hours at 4 °C or below and use within 3–4 days. Reheat refrigerated leftovers to 74 °C. An uncovered oven restores the pastry more effectively than a covered microwave.

Substitution

Young chard leaves can replace the 500 g spinach once tough stems are removed. The filling becomes slightly earthier; dry the chopped leaves just as thoroughly before mixing.

Control points

Control points

  • Filling is wateryGuidance: Spinach carried wash water or the cheese/yogurt mixture was too loose.Adjustment: Dry the greens thoroughly and use a crumbly brined cheese rather than a wet cream cheese.
Nutrition

Nutrition

  • Serving size1 of 8 pieces
  • Calories465 kcal
  • Carbohydrates38 g
  • Protein17 g
  • Fat27 g
  • Fibre3 g
  • Sodium1090 mg

These figures are approximate; ingredient brands and exact portioning can change the final values.

Allergens and food safety

Allergens and food safety

Wheat/gluten, milk and egg. The egg-containing filling must reach at least 71 °C in the centre. Refrigerate cooked zeljanica within 2 hours at 4 °C or below; use within 3–4 days and reheat leftovers to 74 °C.

FAQ

FAQ

Can spinach be replaced with another green?

Young chard leaves are a workable substitute at the same 500 g mass after tough stems are removed. They give a slightly earthier filling and still need thorough drying.

Result: Golden filo enclosing a moist spinach-and-cheese centre with visible curds and fully set egg.

Key: Dry the greens thoroughly before mixing and confirm the thickest filled section reaches at least 71 °C.