📝 About This Recipe
A centerpiece of Balkan hospitality, Zelnik is a majestic, multi-layered pastry that marries paper-thin phyllo with a robust, earthy filling. Traditionally prepared for festive gatherings and holidays, this 'cabbage pie' (though often made with leeks and spinach) features a signature spiral design and a crisp, buttery crust. Every bite offers a nostalgic journey through sun-drenched village kitchens, balancing the tang of sheep’s milk cheese with the sweetness of sautéed aromatics.
🥗 Ingredients
For the Handmade Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1.5 cups Warm water (approximately 105°F)
- 2 tablespoons Vegetable oil (for the dough elasticity)
- 1 teaspoon Salt
- 1 teaspoon White vinegar (helps relax the gluten)
For the Savory Filling
- 3 large Leeks (white and light green parts only, finely chopped)
- 10 ounces Fresh spinach (washed, dried, and chopped)
- 1.5 cups Feta cheese (crumbled, preferably sheep's milk)
- 2 large Eggs (lightly beaten)
- 2 tablespoons Butter (for sautéing)
- 1/2 teaspoon Black pepper (freshly cracked)
For Layering and Finishing
- 1/2 cup Unsalted butter (melted)
- 1/4 cup Sunflower oil (mixed with the melted butter)
- 1 tablespoon Sesame seeds (optional for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour and salt. Create a well in the center and pour in the warm water, 2 tablespoons of oil, and vinegar.
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2
Gradually incorporate the flour into the liquid until a shaggy dough forms. Knead by hand on a floured surface for 10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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3
Divide the dough into 6 equal balls. Lightly coat each with oil, place on a tray, cover with a damp cloth, and let rest for at least 30-40 minutes. This 'nap' is crucial for stretching.
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4
While the dough rests, prepare the filling. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and sauté until soft and translucent (about 8 minutes).
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5
Add the chopped spinach to the skillet and cook just until wilted. Remove from heat and drain any excess liquid—this prevents a soggy pastry.
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6
Once cooled slightly, stir in the crumbled feta, beaten eggs, and black pepper. Mix until well combined and set aside.
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7
Preheat your oven to 400°F (200°C) and generously grease a 14-inch round baking pan with the butter-oil mixture.
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8
Cover a large table with a clean tablecloth and dust lightly with flour. Take one dough ball and roll it out into a small circle. Then, using your hands, gently pull the edges of the dough outwards, moving around the table until it is paper-thin and translucent.
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9
Drizzle the thin dough sheet with the melted butter-oil mixture. Spread a portion of the filling in a thin line along one long edge of the dough.
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10
Using the tablecloth to assist, lift the edge and roll the dough into a long, thin log. Don't roll too tightly; leave some air for expansion.
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11
Take the log and coil it into a spiral in the center of the prepared baking pan. Repeat the stretching and rolling process with the remaining dough balls, connecting each new log to the end of the previous one to continue the spiral outward.
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12
Brush the top of the completed Zelnik generously with the remaining butter-oil mixture and sprinkle with sesame seeds if desired.
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13
Bake for 35-45 minutes, or until the pastry is deeply golden brown and sounds hollow when tapped.
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14
Upon removing from the oven, lightly splash the top with a few drops of cold water and cover with a clean kitchen towel for 10 minutes. This 'softens' the crust just enough to make it perfectly flaky.
💡 Chef's Tips
The secret to thin dough is patience; if the dough resists stretching, let it rest for another 5 minutes. Always drain your greens thoroughly, as excess moisture is the enemy of a crisp Zelnik. If you are short on time, you can use store-bought phyllo dough, but use 3 sheets per roll to mimic the thickness of handmade dough. Don't over-salt the filling, as the feta cheese already provides a significant amount of saltiness. For an authentic touch, use a mixture of butter and lard for the richest flavor and maximum crunch.
🍽️ Serving Suggestions
Serve warm with a tall glass of cold, salty Ayran or plain yogurt. Pair with a side of fresh tomatoes, cucumbers, and kalamata olives for a light lunch. Accompany with a shot of chilled Rakija for a traditional festive appetizer. Enjoy any leftovers cold the next morning with a cup of strong Turkish coffee.