🇬🇧 Savouring the world - Zeljanica

I went looking for a different vegetarian recipe for today and we have Zeljanica, a Bosnian savoury pie. The recipe makes 6 servings and takes about ninety minutes to prepare. Original recipe.

Dough Ingredients (called a jufke):

500g Flour

250ml of warm water. Maybe a little more

1 spoon of salt

1 spoon of oil

Stuffing Ingredients:

1 kg Cabbage / spinach / Swiss chard, wash and cut

3 tablespoons of sour cream

100 g feta or young cheese

3 eggs

1 spoon of corn flour

Salt as needed

1 spoon of oil

Directions:

1. Prepare the dough by adding salt, oil and warm water to the flour. The dough should be neither too hard nor too soft to stick. Leave the dough covered with cellophane on the table or in the fridge for at least half an hour to rest.
2. To make the jufke, separate the dough into 3 balls, with a little work on the dough.
3. Open each ball a little with a rolling pin, so it's good to grease it.  Let the jufke rest for 1 hour or so.
4. Beat the eggs with the cream, cheese, salt and cornmeal, then add the sliced ​​greens and mix.
5. Stretch the jufke on the table with your hand. You can cut it in half before stuffing it, but you don't have to. Sprinkle the filling over the jufke with your hand, but not all the way to the edge so it doesn't leak. Roll the dough into tubes or spirals (like very wide cannelloni. See photo on Instagram).
6. Assemble the pie in a spiral shape (photo on Instagram) and place on a baking sheet. Or roll up as several side-by-side cannelloni into a rectangular pan. Make the first zvrk, i.e. a circle, from the first half of the jufke and then add the other jufke.
7. Put the pie in the oven at 200°C for about 40 minutes or 30-40 minutes or so the pie is really good. After 20-25 minutes, place the pie and pour some water over it and turn it over for about 5-10 minutes. Sprinkle with melted butter, cover with a cloth and let it rest for a few minutes.
8. The pie should be crispy on the outside.
9. Serve with yogurt or as desired.

My suggestion: add other vegetables, chopped mushrooms and almonds to the filling.

Before using the recipe for commercial purposes, consult me.

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Nycka, the Nomad