Prepare the Filling: Wash and finely chop your chosen filling ingredients (spinach or leek). Sprinkle salt over the chopped ingredients and massage them well to soften and reduce their volume. This helps the filling spread more evenly in the layers. Set aside.

Activate the Yeast: In a small bowl, mix 200 ml of lukewarm water, 2 tbsp sugar, and 40 g (2½ tbsp) dry yeast. Let it sit until it forms a frothy foam.

Make the Dough: In a large bowl or dough mixer, place 8 cups (1 kg) sifted flour and create a well in the center. Add 1 tsp salt, 3 tbsp oil, and the yeast mixture. Gradually add the remaining 300 ml of water, mixing until all the flour is incorporated. The exact amount of water may vary, so adjust as needed. Knead or mix for about 10 minutes to achieve a soft, non-sticky dough. Let the dough rest for 10-15 minutes.

Shape the Dough: Divide the rested dough into 15 equal parts. Roll each into a ball, using 8 balls for the bottom crust and 7 balls for the top crust. Roll each dough ball in cornstarch and then out into a small, rounded sheet about the size of a small plate. Set aside.

Layer the Dough: For the bottom crust, stack 8 sheets, applying a thin layer of butter (½ cup or 120 ml) between each sheet. The last sheet should not be buttered; it will absorb butter from the layers below. Wrap the layered dough in plastic wrap and refrigerate while you prepare the top crust using the same method.

Prepare the Filling Mixture: Drain the filling (spinach or leek) well to remove excess water. Mix with 200 g of feta or fresh cheese, 2-3 tbsp flour, and 1 whisked egg. Adjust salt if needed.

Assemble the Zelnik:

• Preheat your oven to 360°F (180°C).

• Roll out the first dough sheet (for the bottom) to fit your baking pan, making sure it hangs over the edges.

• Carefully roll out the layered dough to cover the bottom and sides of the pan.

• Spread the filling mixture evenly over the dough sheet.

• Roll out the second dough sheet (for the top) to the same size as the pan and place it over the filling. Fold the overhanging edges of the bottom dough over the top layer, sealing the edges.

Bake: Drizzle the top with oil or melted butter. Bake for 40-50 minutes, or until the Zelnik is golden brown.

Finish: Once baked, remove from the oven. Lightly sprinkle the top with water and cover with a clean kitchen towel to soften the crust.

Serve warm with fresh veggies like tomatoes and cucumbers, and enjoy with a glass of fermented milk for a traditional Balkan experience. 🥮🥗🥛