Breakfast
Zeljanica
Ingredients
- - 500 g (1.1 lb) filo pastry sheets
- - 500 g (1.1 lb) fresh spinach, washed and roughly chopped
- - 250 g (8.8 oz) cottage cheese or curd cheese
- - 2 large eggs
- - 1 small onion, finely chopped
- - 100 ml (3.4 fl oz / scant 1/2 cup) sunflower oil
- - 1 tsp fine salt
- - 1/2 tsp black pepper
Method
- Preheat oven to 200°C (390°F).
- Sauté the onion in a little oil until soft, add spinach and cook until wilted; drain any excess liquid.
- Mix the cooled spinach with cheese, eggs, salt and pepper.
- Brush the tin with oil and layer filo sheets, brushing lightly between each.
- Spread filling over dough, top with scrunched filo sheets, repeating until used up.
- Brush top with oil and bake 35-40 minutes until golden.
- Cool for 10 minutes before slicing.
Introduction: Zeljanica is the spinach-and-cheese counterpart to sirnica, made with the same layered filo technique.
Cultural Background: Zeljanica is the spinach-and-cheese counterpart to sirnica, made with the same layered filo technique. It is one
of the most common breakfast pastries sold throughout Croatia and former Yugoslav bakeries, prized for
combining leafy greens with soft cheese in a light, flaky crust.
Tips: Squeeze the spinach well after cooking to prevent a soggy pastry. Use a mix of spinach and chard for a more
traditional continental flavour.
Variations: A vegan version substitutes tofu and nutritional yeast for the cheese and egg.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a 180°C (350°F) oven for 8-10 minutes.
Nutrition: Per serving (approx.): 280 kcal, 11 g protein, 16 g fat, 22 g carbohydrate.
FAQs
Q: Can frozen spinach be used?
A: Yes — thaw and squeeze out all excess water thoroughly before mixing.
Q: What is traditionally served alongside?
A: A glass of plain yogurt or buttermilk is the classic accompaniment.