Zeljanica — Bosnian Spinach & Feta Coiled Pie

⏱ 75 min · Serves 6

Wafer-thin filo wrapped around a garlicky spinach, feta and soured-cream filling, coiled into a spiral and baked until shatteringly crisp. A splash of fizzy water brushed over the top before baking is the old Bosnian trick that keeps the layers light. Cut into wedges and eat warm with yoghurt.

Per serving: 615 kcal · 21.0g protein · 42.0g carbs · 41.0g fat

Ingredients

• 500 g fresh spinach (or 400 g frozen leaf spinach, thawed and squeezed dry)
• 250 g feta, crumbled
• 150 g cottage cheese or ricotta
• 150 ml sour cream (plus 3 tbsp for the top)
• 2 large eggs
• 2 garlic cloves, finely grated
• 1 small onion, very finely chopped
• 1 tsp fine salt
• ½ tsp black pepper
• 400 g filo pastry (about 10-12 large sheets)
• 100 ml sunflower oil, plus extra for the tin
• 50 g butter, melted
• 100 ml sparkling water
• Greek yoghurt, to serve

Method

1. Wilt the fresh spinach in a dry pan for 2-3 minutes, tip into a colander, cool briefly, then squeeze out as much water as you can and chop roughly.
2. In a bowl mix the spinach with feta, cottage cheese, 150 ml sour cream, eggs, garlic, onion, salt and pepper.
3. Heat the oven to 190°C fan / 210°C conventional. Oil a 28-30 cm round tin or a large roasting dish.
4. Combine the sunflower oil and melted butter in a small bowl.
5. Lay out one filo sheet, brush lightly with the oil-butter mix, lay a second sheet on top and brush again. Spoon a sausage of filling along one long edge, leaving a 2 cm border.
6. Roll up loosely into a long rope — don't compress it, air is what makes it flaky. Coil it into the centre of the tin.
7. Repeat with the remaining filo and filling, joining each new rope onto the end of the coil until the tin is filled in a spiral.
8. Brush the top generously with the remaining oil-butter, then whisk the 3 tbsp sour cream into the sparkling water and spoon it evenly all over the pie.
9. Bake 40-45 minutes until deep golden and crisp. Rest 10 minutes, cover with a tea towel for 5 minutes if you like a softer top, then cut into wedges and serve with yoghurt.