Written by our local expert Vedran

Vedran is a total food lover from Croatia. He creates recipes from his kitchen in Zagreb using fresh produce from his garden.

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All the variations of burek have their origins in Turkey, and the same is said for this savory spinach pie. Without a doubt, pita (or burek, that’s what you like to call it) is a favorite of those in Bosnia-Herzegovina and Croatia.

“Pita zeljanica” instantly takes me back to my childhood because my grandmother used to make the best pita in the world.

She would often ask me: “What would you like Grandma to make for you?!” And my answer was always: “Zeljanicu!” That’s how much I savor this dish.

You can make this pie with the store-bought dough if you are short on time – but there is no greater satisfaction when stretching your own dough soo thin that you can almost read the newspaper under it.

It’s not as complicated as you might have heard; try it and at least one. Then, practice it a few times, and you will soon impress yourself and your loved ones.

A stainless steel mixing bowl filled with flour on a kitchen countertop.

A person is pouring water into a stainless steel bowl containing a dry, white mixture, likely flour.

A ball of dough sits on a white surface with a wooden spoon and a red package in the background.

A stream of liquid being poured onto a white ceramic plate with a wavy rim.

Honey being drizzled onto a round ball of dough on a white plate.

Three balls of dough on white plates placed on a white surface.

Chopped spinach on a wooden cutting board next to a knife, with a bowl of creamy mixture in the background.

A white bowl filled with a creamy kale salad placed on a wooden cutting board. A knife with a black handle is partially visible in the background.

Dough ball on a floured surface with a rolling pin in the background.

A rolled-out piece of dough on a floured black surface, with a wooden rolling pin nearby.

A rolled-out sheet of dough placed on a floured surface with a small hole near the edge.

A close-up of a hand stretching a piece of dough thinly over a floured surface, showcasing its elasticity.

A thin sheet of dough is laid out on a surface with a scattering of chopped spinach mixed with cheese.

Filling made of chopped greens and ricotta cheese is spread on a sheet of rolled-out dough, ready to be wrapped or baked.

A sheet of rolled-out dough partially folded over, with dollops of a spinach and cheese mixture spread on the surface.

Partially rolled-out dough with visible clumps of a spinach and cheese mixture on a lightly floured surface.

Dough rolled into a spiral is placed in a black baking pan, with another long roll of dough next to it on a floured surface.

A circular baking pan filled with a rolled, coiled pastry dough, ready to be baked. The dough shows some filling peeking through the layers. The background surface is dusted with flour.

A round baking dish with raw coiled pastry dough, possibly for a pie or pastry, on a grey surface.

A close-up of uncooked, coiled dough in a round baking pan on a wooden surface with a floured background.

A close-up of a coiled dough in a round baking pan, ready to be baked. Some green herbs are visible within the dough layers.

A round, spiral-shaped pastry on a wooden cutting board with a knife and spinach leaves beside it.

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Pita Zeljanica Recipe (Savory Pie With Spinach)

It is without a doubt that pita is a favorite food staple in the Balkans - and here is how you can make pita zeljanica (savory pie with spinach) at home with ease.

Ingredients

For the dough

500 g all-purpose flour, sifted (3.5 cups)
300 ml warm water (1 1/4 cups)
Salt

For the filling

500 g cottage cheese (2 1/4 cups)
300 g spinach, washed and chopped (1 & 1/3 cups)
2 tablespoons sour cream

Extra

Flour for dusting
Vegetable oil
5-6 tablespoons milk, room temperature

Instructions

How To Make Pita Zeljanica Dough

As it usually goes, we need to start with the dough. If possible, it would be great to sift the flour because then the dough becomes fluffier

Add 1/3 teaspoon of salt to the flour, and then add the warm water. Note: There is a difference when using cold vs. warm water. If you add cold water, then you will need to wait longer for the dough to rest (around 1.5 to 2 hours), but the dough will be easier to stretch out. If you use warm water, then the dough will be ready for use in around half an hour. If you choose the faster version, there is just one trick you need to know (it’s written below, so do not worry)
Knead the dough for a few minutes until it becomes well mixed, and it stops sticking to the bowl. If needed feel free to add some more flour until it is no longer sticky
Transfer the dough to your working station and shape it in a round ball. I have to cut the dough in 3 pieces because I don’t have the large working station, but if you have a large table, there is no need for that
Leave the dough to rest on an oiled plate for at least half an hour – be sure to brush the top of the dough with oil, so it does not dry out
After half an hour the dough is ready for stretching. On your working station lay out a kitchen cloth that will cover the whole working surface, and dust it with some flour, also dust your hands and the dough
Using a rolling pin stretch the dough as thin as you can
Fast version only: here comes the trick I mentioned earlier, warm some oil and splash a little of it over the dough, and using your hands spread it all over the dough evenly
Now you need to stretch the dough to its maximum. Just tuck your hands under the dough and carefully and easily pull them out with your palms turned up, touching the dough only with the tops of your fingers. Repeat this all over the dough until you stretch it in every direction
If you didn’t manage to stretch the outer line of the dough just cut it off using a knife

Pita Zeljanica Filling

For the filling add the washed and chopped spinach together with the cottage cheese, sour cream, and a little salt
Spread the filling over the dough and using the cloth, roll the dough (refer to pictures in the blog post)
Oil a baking tray with the vegetable oil (you can also use pig fat or butter) and transfer the “pita” to the trap, making a spiral shape starting from the middle of the tray (refer to pictures in the blog post)

Cooking The Pita Zeljanica

Bake the pita in a warmed oven (200°C/390°F) for 30 minutes
Five minutes before the end, take the pie out and brush it over with milk (5-6 tbsp) just to make the crust not too crunchy
Cook the pie for the last 5 minutes, and when the pie is done leave to rest for ten minutes to cool down – just to allow the hot cottage cheese to cool enough to enjoy
Serve your spinach pita while it’s still warm with a dollop of sour cream, yogurt or just enjoy in the “pita zeljanice” by itself

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Balkan Cooking: Pita Zeljanica (Savory Pie With Spinach)

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