Traditionally, zelnik pie is a cabbage, chard, kale, or spinach fill pie, with eggs and cheese, popular in Turkey, Central Asia, Macedonian cuisine, and most Slavic countries. This is a Bulgarian recipe.
зелник (Bulgarian)
/zelnik/
Zelnik (Turkish)
Serves 4
Preheat the oven to 350F (180C)
5 Tbs. (75 ml) olive oil
5 thinly slice organic shallots
1/2 tsp. (2,5 g) nutmeg
1 cup (220 g) each organic: chard or kale and spinach
mint leaves
1 organic egg, lightly beaten
another egg beaten for glazing
(dairy-free) feta cheese
3 Tbs. (40 g) (dairy-free) organic melted butter
9 1/2 ounce (270 g) filo pastry (not gluten-free)
1 Tbs. (15 g) caraway seeds
eдин /edin/ 1. Sauté the shallots in a heated pan of 3 Tbs. (45 ml) oil and nutmeg, stir, remove, and set aside.
две /dve/ 2. In the same pan, add the rest of the oil and chard/kale, spinach, and mint. Cook about 2 minutes. Set aside to cool.
три /tri/ 3. Squeeze out the water.
четири /chetiri/ 4. In a bowl with the greens, add one egg and feta. Mix.
пет /pet/ 5. Grease or spray olive oil in a round pan with some of the melted butter.
шест /shest/ 6. Cut the filo sheets into rounds to fit the pin, use 12 sheets.
седем /sedem/ 7. Using two sheets on the bottom, brush each with melted butter.
осем /osem/ 8. Sprinkle some caraway seeds and add some greens and cheese.
девет /devet/ 9. Repeat. End with 2 filo rounds.
десет /deset/ 10. Brush on the beaten egg and sprinkle with more caraway seeds.
единадесет /edinadeset/ 11. Bake about 35 minutes, until the top is golden.
дванадесет /dvanadeset/ 12. Cool for 10 minutes before serving.
Добър апетит
/dobŭr apetit/
Enjoy your meal
