Macedonian · Main
Crisp coiled pastry around leeks, spinach and white cheese.
Photo by Наташа Величковска · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Zelnik is a family of Macedonian savory pies with fillings that change by season. This accessible version uses phyllo around leeks, spinach, eggs and brined white cheese, baked as a dramatic spiral.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
A Balkan savory pie of thin dough/phyllo with greens, leek, cabbage, cheese and/or other fillings, strongly associated with North Macedonian and Bulgarian cooking.
Declared allergens: wheat, milk, egg (if present in filling)
If egg filling is present, cook to 160°F/71°C; refrigerate within 2 hours, use within 3–4 days and reheat to 165°F/74°C.
Ingredient labels and cross-contact must be checked for the actual brands used; USDA temperatures are safety floors, not claims that the current recipe was tested.
Livia of Planet of the Crepes is credited with preparing and publishing an independent version of this dish in Zelnik for Planet of the Crepes.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Livia’s version uses a folded shortening dough and leek-feta-egg filling; zelnik also encompasses other doughs and fillings.
Macedonian kitchen
Macedonian zelnik wraps a savory leek, spinach, egg and white-cheese filling in crisp coiled phyllo.
Cook leeks in 3 tablespoons oil for 10 minutes. Add spinach and cook until dry; cool completely.
Mix cooled greens with cheese, eggs and pepper. Heat oven to 375°F (190°C) and oil a 12-inch round pan.
Layer two phyllo sheets, brush lightly with oil, spoon filling along a long edge and roll into a loose rope. Repeat.
Coil ropes in the pan, brush with oil, add sesame and bake 38–45 minutes until deeply golden. Rest 15 minutes.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Zelnik is a family of Macedonian savory pies with fillings that change by season. This accessible version uses phyllo around leeks, spinach, eggs and brined white cheese, baked as a dramatic spiral.
Refrigerate for up to 3 days and re-crisp slices in a 350°F (175°C) oven.
Serve warm or at room temperature with plain yogurt and a crisp salad.
