Zelnik

Zelnik
Type	Savoury pie
Place of origin	Balkans
Serving temperature	Warm
Main ingredients	Phyllo pastry, sirene, eggs, spinach, sorrel, browned meat, leeks, rice
Cookbook:Zelnik  Zelnik

This article is part of the series
Macedonian cuisine Македонска кујна
Foods Breads Pogača (погача) Gjevrek (ѓеврек) Kifla (кифла) Pita (пита) Appetitizers Meze (мезе) Ajvar (ајвар) Jogurt (јогурт) Kashkaval (кашкавал) Kiselo mleko (кисело млеко)
Dishes Tavče-Gravče (тавче-гравче) Turli Tava (турли тава) Ajvar (ајвар) Macedonian Kjebap (ќебап) Pita (пита) Burek (бурек) Malidzano (малиџано) Pindzur (пинџур) Popara (попара) Pastrmajlija (пастрмајлија) Pleskavica (плескавица) Kačamak (качамак) Zelnik (зелник) and Maznik (мазник) Selsko meso (селско месо) Širden (ширден)
Desserts Kadaif (кадаиф) Honey (мед) Tulumba (тулумба) Palačinki (палачинки) Kompot (компот) Lokum (локум)
Wines Main article Main category Vranec (вранец) Kratošija (кратошија) Stanušina Crna (станушина црна) Smederevka (смедеревка) Savagnin (траминец) Tamjanika (тамјаника)
Beverages Beer (пиво) Boza (боза) Mineral water (кисела вода) Jogurt (јогурт) Salep (салеп) Mastika (мастика)
See also Balkan cuisine Middle Eastern cuisine Mediterranean cuisine Ottoman cuisine
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Zelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with combinations of sirene, eggs, spinach, sorrel, browned meat, leeks and rice; in winter, the filling may also include brined cabbage, from which the dish derives its name: zelnik (Macedonian and Bulgarian language: "зелка") means cabbage. Zelnik is served with yoghurt and its best eaten warm.

Zelnik is similar to a dish popular in Turkey and Central Asia, called yeşil börek (green patty) Börek. Unlike zelnik, cabbage Börek is made for holidays and festivals and is served with kefir. The crust and the layers of Börek are thicker and other spices are used. Mostly Zelnik is made with leek and sirene (white cheese).