💧 Sparkling water (top drizzle for lift): 30 ml (2 tbsp / 1 fl oz)
Preparation
1️⃣ Mix filling: Combine 🥬 spinach, 🧅 scallions, 🧀 feta, ⚫ pepper, and a small pinch of 🧂.
2️⃣ Custard soak: Whisk 🥛 yogurt, 🥚 eggs, and 🥛 milk until smooth.
3️⃣ Layer: Heat oven to 190°C / 375°F. Brush a 23×33 cm / 9×13 in pan with 🫗 oil. Lay 2 sheets 📜 phyllo, brushing each with 🫗/🧈. Spread ⅓ spinach mix; spoon over ¼ custard. Repeat layers (2 sheets → spinach → custard) three times. Finish with 2–3 sheets on top, well brushed.
4️⃣ Top & bake: Drizzle 💧 sparkling water over the top. Score the surface into squares. Bake 35–45 min until deep golden and set. Rest 10 min, then slice.
Total Time
🕒 Prep: 25 min
🔥 Cook: 35–45 min
⏳ Total: 1 h–1 h 10 min
Nutritional Value
🔋 Energy: ~390 kcal
💪 Protein: ~17 g
🧈 Fat: ~22 g
🍞 Carbohydrates: ~30 g
🧂 Sodium: ~780 mg
Advice
Squeeze the spinach very dry; excess moisture makes soggy layers. Lightly spoon the custard between stacks—just enough to moisten, not flood.
Why it works
Alternating thinly brushed phyllo with a thick, dryish spinach–cheese filling keeps the base crisp; a modest yogurt–egg soak binds slices so they hold tall and cut clean.
Twist
Herzegovina-style blitva: swap part or all of the spinach for Swiss chard (well-squeezed) and add a teaspoon of cream to the custard for a softer center.
Status
Bakery crackle, green heart—Bosnian zeljanica that vanishes sheet by sheet. #grannyzen #bosnianpie
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