Zeljanica with Leeks and Dill
80% autentično · Balkan
A flavorful variation of Zeljanica incorporating sautéed leeks and fresh dill into the spinach and feta filling, adding a subtle sweetness and herbaceous note.
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Sastojci
- Phyllo dough1 lb
- Fresh spinach1.5 lbs
- Feta cheese10 oz
- Leeks2 medium
- Eggs3 large
- Fresh dill1/2 cup chopped
- Olive oil1/2 cup
- Salt1 tsp
- Black pepper1/2 tsp
Koraci
- 1
Wash and finely chop the spinach. Squeeze out excess water.
- 2
Clean and thinly slice the leeks (white and light green parts only). Sauté leeks in 2 tablespoons of olive oil until softened.
- 3
In a large bowl, combine the chopped spinach, sautéed leeks, crumbled feta cheese, eggs, chopped dill, salt, and pepper. Mix well.
- 4
Preheat oven to 375°F (190°C).
- 5
Brush a 9x13 inch baking dish with olive oil. Layer 4-5 sheets of phyllo dough, brushing each sheet with olive oil.
- 6
Spread the spinach-leek filling evenly over the phyllo base.
- 7
Layer the remaining phyllo dough sheets on top, brushing each with olive oil. Tuck in the edges.
- 8
Score the top layer of phyllo into serving portions.
- 9
Bake for 40-50 minutes, or until the top is golden brown and crispy.
- 10
Garnish with fresh dill and let cool slightly before serving.
