Zeljanica (cheese & spinach pie)

Zeljanica (cheese & spinach pie)

Make this moreish Middle Eastern-inspired pie for a special occasion when you're feeding a crowd. It's made with curd cheese, but you can use ricotta and mascarpone instead
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 9 persons



  1. Step 1

    Lightly oil a roasting tin (ours was about 25 x 35cm and 4cm deep) and line with baking parchment. Mix the eggs, cheeses, soured cream or crème fraîche, spinach and some seasoning together in a bowl.
  2. Step 2

    In another bowl, mix together the oil, yogurt and baking powder. Heat the oven to 200C/180C fan/gas 6.
  3. Step 3

    Cut the filo sheets in half so they are roughly the size of the tin. Put one filo sheet in the tin and evenly brush over 1-2 tbsp of the yogurt mixture using pastry brush. Top with another filo sheet, brush over more yogurt mixture and repeat until you’ve used half the filo.
  4. Step 4

    Pour over the cheese filling, then gently spread it to the edges using a spatula. Continue layering the rest of the filo sheets and yogurt mix. Spread any remaining yogurt mix over the top of the final filo sheet.
  5. Step 5

    Cut the pie into squares (either nine or 12, depending on how big you want the pieces to be). Will keep frozen for up to a month. Defrost completely in the fridge overnight before cooking. Top each square with a small knob of butter, then bake for 20 mins. Reduce the oven to 180C/160C fan/gas 4 and bake for another 25-30 mins until browned on top. Leave to cool slightly before serving warm. Will keep covered and chilled for up to two days.