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Bosnian Spinach and Cheese Pie
Pita Zeljanica
A beloved savory pie from Bosnia, featuring layers of thin, stretched dough (filo) filled with a mixture of spinach, cheese, and eggs. It's often baked into a spiral or log shape.
ð§ ææ
- 500 g All-purpose flour(for the dough)
- 300 ml Lukewarm water(for the dough)
- 1 tablespoon Rapeseed oil(for the dough, plus more for brushing)
- 1 pinch Sea salt(for the dough)
- 500 g Fresh spinach(washed and chopped, or frozen and thawed)
- 200 g Feta cheese(crumbled (or vegan feta))
- 2 large Eggs
- 1 small Red onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 tablespoon Coconut oil(for sautéing onion and garlic)
- 1/2 teaspoon Turmeric
- 1-2 teaspoons Vegeta seasoning(or vegetable broth powder)
- to taste Salt and black pepper
- 50 ml Boiling water(for brushing)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a large bowl, combine flour, salt, rapeseed oil, and lukewarm water. Mix by hand until a soft, non-sticky dough forms. Knead for a few minutes, then cover with a damp cloth and let it rest for at least 30 minutes.
- 2
Prepare the filling: Sauté the chopped red onion and minced garlic in coconut oil until softened. Add the chopped spinach and cook until wilted. If using frozen spinach, ensure it's thawed and squeezed dry.
- 3
In a separate bowl, whisk the eggs. Add the crumbled feta cheese and the cooked spinach mixture. Mix everything together until well combined. Taste and adjust seasoning if needed.
- 4
Preheat oven to 220°C (425°F). Lightly flour a clean tablecloth or large surface. Roll out half of the dough very thinly. Brush the surface generously with oil.
ð¡ ããã®ã³ã: The thinner the dough, the flakier the pita. - 5
Spread half of the spinach and cheese filling evenly over the oiled dough, leaving a small border. Carefully roll the dough up, starting from one long side, to form a log.
- 6
Transfer the log to a greased baking pan. Repeat the rolling process with the remaining dough and filling, and place it next to the first log or arrange it in a spiral.
- 7
Bake for 35 minutes at 220°C. Then, reduce the oven temperature to 180°C (350°F) and bake for another 20-25 minutes, or until golden brown and crisp.
- 8
In a small glass, mix 50ml of boiling water with 1 teaspoon of Vegeta seasoning. Brush this mixture over the pita during the last 10 minutes of baking for a crispier crust.
ð¡ ããã®ã³ã
- âMaking your own filo dough is traditional, but store-bought is a convenient alternative.
- âEnsure the spinach is well-drained to prevent a soggy filling.
- âThe spiral shape is traditional for Zeljanica, but logs or rectangular shapes are also common.
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- Add a small amount of cooked ground meat to the filling for a non-vegetarian version.
- Use Swiss chard or a mix of greens instead of spinach.