Zeljanica (Spinach and Ricotta Pie)
Zeljanica (Spinach and Ricotta Pie)



  • Veg oil, for greasing
  • 4 eggs
  • 250g ricotta mixed with 250g mascarpone
  • 250g crumbled feta
  • 2 tbsp soured cream
  • 500g cooked spinach, excess moisture squeezed out
  • 100ml olive oil
  • 300ml yoghurt
  • 1 tsp baking powder
  • 500g pre-made filo pastry
  • 20g butter
  • Grease a 25x35cm roasting tin and line with baking paper. Mix the eggs, cheeses, cream, spinach and some seasoning in a bowl. In a separate bowl, mix the oil, yoghurt and baking powder. Preheat the oven to 200C.
  • Cut the sheets of pastry in half, so they’re roughly the same size as the tin. Place a filo sheet in the tin, brush with 1-2 tbsp of the yoghurt mix, then top with another sheet and repeat. Continue layering the pastry until you’ve used half of it. Pour in the cheese filling, and spread to the edges with a spatula. Continue layering the pastry and yoghurt mix on top, then spread the remaining yoghurt mix onto the final filo pastry sheet.
  • Cut the pie into 9 squares, then top each square with a knob of butter and bake for 20 mins. Reduce the heat to 180C and bake for 30 mins more, or until golden brown on top. Leave to cool slightly, then serve with salad.
45 mins
8 serving

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