👨‍🍳 Instructions

1. 1

   Preheat oven to 190°C (375°F). Grease a large baking dish (approx. 9x13 inches) with butter or olive oil.

   💡 Tip: Ensuring the dish is well-greased prevents the phyllo from sticking.
2. 2

   Prepare the filling: In a large bowl, crumble the fresh cheese. Add the squeezed spinach, eggs, yogurt, sour cream, chopped green onions, parsley, dill, salt, and pepper. Mix everything thoroughly until well combined.

   💡 Tip: Squeeze the spinach very dry to prevent a soggy filling.
3. 3

   Assemble the pie: Lay one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the sides. Brush it lightly with olive oil. Layer another sheet of phyllo on top and brush with oil. Repeat this process for about half of the phyllo sheets, creating a base.

   💡 Tip: Keep the remaining phyllo sheets covered with a damp cloth to prevent them from drying out.
4. 4

   Spread the cheese and spinach mixture evenly over the layered phyllo base.

   💡 Tip: Distribute the filling evenly for consistent flavor in every slice.
5. 5

   Layer the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil. Fold the overhanging edges of the bottom layers inwards to enclose the filling.

   💡 Tip: Folding the edges creates a neat crust and seals the filling.
6. 6

   Brush the top layer generously with melted butter or olive oil.

   💡 Tip: A good brushing of fat on top ensures a golden, crispy crust.
7. 7

   Bake for 40-50 minutes, or until the top is golden brown and crispy, and the filling is set.

   💡 Tip: Check the pie halfway through baking and loosely tent with foil if the top is browning too quickly.
8. 8

   Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.

   💡 Tip: Zeljanica is delicious served warm or at room temperature.