Zeljanica (Bosnian Spinach and Cheese Pie)
Crisp filo rolled around a creamy spinach and white cheese filling and coiled into a golden spiral.
- Time1 hr 15
- LevelMedium
- Costabout £0.90 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 646kcal
- 34.9gcarbs
- 13.5gof which sugars
- 47.7gfat
- 21.9gsaturates
- 19.7gprotein
- 3.5gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Cook the onion in 1 tablespoon of the oil for 5 minutes until soft. Add the spinach in handfuls and cook until wilted, about 3 minutes. Tip into a sieve, cool, then squeeze out as much water as you can and chop.
8 min - 2
Mix the spinach with the feta, cottage cheese, eggs, nutmeg and pepper. Taste before adding salt, as the feta is salty.
- 3
Lay a sheet of filo on the work surface (keep the rest under a damp tea towel). Brush with oil. Lay a second sheet overlapping it by a hand width along the long edge and brush again.
- 4
Spoon a third of the filling in a long line along the edge nearest you. Roll up tightly into a long sausage.
- 5
Coil the roll loosely into a 24 cm round oiled tin or ovenproof pan. Repeat with the rest of the filo and filling, joining each new roll to the end of the last to make one big spiral.
- 6
Brush the top with the remaining oil and bake for 35 to 40 minutes until deep golden and crisp.
38 min - 7
Rest for 10 minutes before cutting into wedges. Serve warm with a tomato salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
