Thin stretched dough filled with a savory mixture of leeks, spinach, and white cheese, baked into a golden layered pie.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make dough from flour, water, salt, and a splash of oil. Rest 30 min.
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2
Sauté leeks until soft. Mix with spinach, cheese, and eggs.
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3
Divide dough and stretch paper-thin on a floured cloth.
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4
Spread filling, roll up, and coil into a greased tray.
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5
Brush with oil and bake at 190°C for 35-40 min until crispy.
Did You Know?
Macedonian grandmothers are famous for stretching zelnik dough so thin you can read a newspaper through it.
Chef's Notes
Equipment Tips
- large work surface
- rolling pin
- baking tray
Garnishing
butter glaze
Accompaniments
yogurt, ayran
The Story Behind Zelnik
Zelnik predates Ottoman influence and is considered one of the oldest Macedonian pastry dishes. Its name comes from "zelje" meaning greens, and it represents the deep Slavic culinary roots of Macedonian cuisine.
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