Spiraling layers of hand-pulled phyllo dough filled with wilted spinach and tangy feta cheese, baked to flaky perfection.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: round baking pan, sliced
Garnishes: sesame seeds
Accompaniments: yogurt, sour cream
Instructions
-
1
Make dough: mix flour, water, salt. Knead until smooth. Divide into 8 balls, rest 30 min.
-
2
Wilt spinach, squeeze out all water. Mix with feta, 1 egg, salt, pepper.
-
3
Stretch each dough ball paper-thin on a floured cloth.
-
4
Brush with oil, spread spinach filling in a line, roll into a long rope.
-
5
Coil the rope into an oiled round pan, continuing with each piece to form a spiral.
-
6
Brush top with beaten egg and oil. Bake at 190C for 35-40 min until golden.
Did You Know?
In Bosnian families, the ability to stretch pita dough thin enough to read a newspaper through it is a mark of culinary mastery.
Chef's Notes
Equipment Tips
- large round baking pan
- rolling pin
- large surface for stretching dough
Garnishing
sesame seeds
Accompaniments
yogurt, sour cream
The Story Behind Pita Zeljanica
Zeljanica belongs to the pita family of Bosnian phyllo pies, each named for its filling. The art of stretching dough by hand is passed from mother to daughter, and pita-making gatherings are social events in rural Bosnia.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!