It’s been a long time since I promised to post another type of the traditional banitsa and here it is –Zelnik. We often say in the forewords of the traditional recipes that there are many variations of the recipe we write about. And this is particularly true for this savoury pastry. There are two distinct possible interpretations of the name Zelnik in Bulgarian: first one coming from zelen (green, implicating green vegetables used for the filling), and second one coming from zele (cabbage).
This recipe is based on my grandmother’s delicious zelnik. She used to prepare everything from scratch, but I’m still not so good to be rolling my own phyllo sheets (quite a task I must say), so I use readymade ones. To make this Zelnik really rustic type, I use thick round shaped phyllo sheets that look very much like my grandmother’s homemade stuff, but it is ok if you use the thinner type, too – just stack a few, brushing some oil or butter in between.
The thing my family particularly likes about this recipe is that you can create an extremely richly flavoured pastry using almost every green leave vegetable you have handy – leeks, spinach, kale, chard, cress, lovage, celery, sorrel (but no lettuce – don’t ask me why).
And here is the recipe:
Preparation time: 35-40 minutes
Baking time: 25-30 minutes
Pack of thick phyllo sheets *
300g Sirene cheese (or feta)
400g spinach, fresh or frozen
3-4 stalks leek
70g melted butter**
a good pinch of salt
*Or a pack of regular phyllo, or 4 big sheets homemade phyllo
** You can easily substitute butter with sunflower oil for this recipe
First you need to prepare the two types of fillings. In a medium bowl crumble the cheese with a fork. (Another way to prepare banitsa is to mix the eggs with a pinch of salt and add them to the crushed white brine cheese – basically that is the filling, but this time we do differently). You need fairly crumbly mixture, so you can feel the cheese here and there in the ready Zelnik.
Then is the green filling – roughly cut the washed leeks and spinach, or any other vegetable you decide to put in. You can either sauté them with some butter until just lightly wilted, as we prefer, or if you want a bit lighter version, just blanch them for a minute and leave to cool.
Take a 27 cm pie dish (or smaller) and brush with oil (or melted butter). Spread one of the phyllo sheets over it and oil again. Cover with a damp cloth to prevent the phyllo from drying and getting crispy. (Taking pictures dried my phyllo a bit too much, that’s way they easily broke, as you can see).
Brush with butter or oil another phyllo sheet and place 1/3 of the cooled vegetable mix as shown on the pictures. Roll the phyllo half way and then spread some of the crumbled cheese. Now carefully roll, tight enough, so to form a long tube, filled with leeks, spinach and cheese. Bend the tube to form a circle and place it in the centre of the baking dish. Prepare the other two phyllo sheets the same way and fill the baking dish.
Beat the eggs and pour over the baking dish, trying to distribute equally. Cover over with remaining part of the first phyllo sheet, forming this way a cover. Brush with butter or oil between the layers.
Bake in preheated on 160C oven for 25-30 minutes, until golden. Leave the Zelnik to cool in the baking dish. Cover it with a clean kitchen towel for 10 minutes if you prefer it softer, otherwise it will be crispy on the outside and succulent inside.
Serve warm, with a glass of cold ayran.