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Montenegrin Cheese and Herb Pie
Zeljanica
A savory pie made with layers of thin dough filled with a mixture of fresh cheese, spinach, and aromatic herbs. This pie is a staple in Montenegrin cuisine, often served as a main dish or a hearty snack.
🧂 Ingrediente
- 1 package (approx. 500g) Phyllo dough sheets
- 500 g Fresh cheese (like feta or a mix of feta and cottage cheese)
- 300 g Spinach, fresh or frozen (thawed and squeezed dry)
- 3 Eggs
- 200 ml Yogurt
- 100 ml Sour cream
- 4 Green onions, finely chopped
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Fresh dill, chopped
- 100 ml Olive oil
- 50 g Butter, melted
- to taste Salt
- to taste Black pepper
👨🍳 Instrucțiuni
- 1
Preheat oven to 190°C (375°F). Grease a large baking dish (approx. 9x13 inches) with butter or olive oil.
💡 Sfaturi Profesioniste: Ensuring the dish is well-greased prevents the phyllo from sticking. - 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.
💡 Sfaturi Profesioniste: Squeeze the spinach very dry to prevent a soggy filling. - 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.
💡 Sfaturi Profesioniste: Keep the remaining phyllo sheets covered with a damp cloth to prevent them from drying out. - 4
Spread the cheese and spinach mixture evenly over the layered phyllo base.
💡 Sfaturi Profesioniste: Distribute the filling evenly for consistent flavor in every slice. - 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.
💡 Sfaturi Profesioniste: Folding the edges creates a neat crust and seals the filling. - 6
Brush the top layer generously with melted butter or olive oil.
💡 Sfaturi Profesioniste: A good brushing of fat on top ensures a golden, crispy crust. - 7
Bake for 40-50 minutes, or until the top is golden brown and crispy, and the filling is set.
💡 Sfaturi Profesioniste: Check the pie halfway through baking and loosely tent with foil if the top is browning too quickly. - 8
Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.
💡 Sfaturi Profesioniste: Zeljanica is delicious served warm or at room temperature.
💡 Sfaturi Profesioniste
- ✓You can add other herbs like mint or chives to the filling.
- ✓If using frozen spinach, ensure it is completely thawed and excess water is squeezed out.
- ✓For a richer flavor, use a mix of cheeses like feta, cottage cheese, and a bit of local Montenegrin cheese if available.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add sautéed leeks or onions to the filling for extra flavor.
- For a meat version, add cooked ground meat (lamb or beef) to the filling.
- Serve with a side of kaymak or sour cream.