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- 375 g packet of filo pastry
- 150 g spinach (fresh or frozen)
- 125 g ricotta cheese
- 125 g marscapone cheese
- 250 g feta cheese (bulgarian or danish)
- 1/2 cup milk
- 1/4 cup lemonade
- 2 x eggs, beaten
- 1 tspn salt
- 1 pinch sesame seeds
- 1 pinch poppy seeds
- 1 x egg (for brushing)
Baking pan (preferably 40cm x 26cm – but other sizes will also work)
Zeljanica is a family recipe that originates from the former Yugoslavia. It is a type of ‘Burek’ or ‘Pita’ made with cheese and spinach. There are other types of similar pastries made with meat, cabbage, potato and even sweet varieties such as cheery and apple.
Preheat oven to 180 degrees celsius.
Using a mixing bowl, beat the eggs. Using a fork, break down the cheeses and then add salt, milk, lemonade and spinach and mix well.
If you are using fresh spinach, chop and sweat it by adding to a hot pan with a some sprayed oil and cook until reduced.
Cut filo pastry to the size of the pan you are using. This will make it easier when you are layering. Add 5 filo sheets to a greased oven pan, spraying oil between each layer.
Adding 1 at a time, dip the filo sheet into the cheese mixture making sure that it is soaked and add it evenly along the bottom of the pan. Repeat this process until the mixture is finished.
Layer 5 more filo sheets on top, spraying again between each layer. Brush oil onto the top layer, brush egg onto the top layer and sprinkle sesame and poppy seeds.
Cook in the oven until golden brown.
This takes approximately 20-25 minutes.
Let it rest and cool before cutting.
Serve warm from the oven with fresh natural yoghurt.
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Hello The lemonade doesn’t make it sweet, but it helps to give it a fluffier texture.