Zelnik (Bulgarian Leek and Spinach Pastry)
A savory Bulgarian pastry of leavened dough rolled thin and coiled around a filling of sautéed leeks, spinach, and sorrel with egg and sirene - using a soft yeasted dough instead of banitsa's usual filo is what gives zelnik its thicker, breadier layers, closer to a savory cinnamon-roll spiral than banitsa's crisp, flaky sheets.
⏱ 90 min🍽 8 servings
vegetarianbreakfastbaking
Ingredients
- •3 cups flour
- •1 tsp instant yeast
- •1 tsp sugar
- •1 tsp salt (for the dough)
- •1 cup warm water
- •3 tbsp vegetable oil, divided
- •2 leeks, white and light green parts, sliced
- •1 bunch spinach, chopped
- •1 bunch sorrel, chopped (or extra spinach)
- •2 eggs
- •7 oz sirene, crumbled
- •1/2 tsp black pepper
Steps
- 1.Dissolve the yeast and sugar in the warm water and let sit for 5-10 minutes, until foamy.
- 2.In a large bowl, mix the flour and salt, then add the yeast mixture and 1 tbsp of the oil. Knead for 8-10 minutes into a soft, smooth dough. Cover and let rise for 45-60 minutes, until doubled.
- 3.Meanwhile, heat the remaining oil in a pan and sauté the leeks for 5 minutes until soft. Add the spinach and sorrel and cook for 3-4 minutes more, just until wilted. Let cool slightly, then mix in the eggs, crumbled sirene, and black pepper.
- 4.Punch down the dough and divide into 4 pieces. Roll each piece out into a thin rectangle.
- 5.Spread a quarter of the filling evenly over each rectangle, then roll it up tightly into a log, jelly-roll style.
- 6.Coil each log into a spiral and place in a greased round baking pan, fitting the spirals together to fill the pan - this coiled, leavened-dough shape is what makes zelnik look and eat differently from banitsa's stacked, buttery filo sheets.