Feta, chard and spinach filo pie (zelnik)
- January 2018
- Serves 4
- Hands-on time 35 min, oven time 35 min
This Bulgarian pie is by Caroline Eden from her book Black Sea: Dispatches and Recipes Through Darkness and Light.
When she first cooked zelnik, she and her husband would eat it fresh from the oven, warm, with mid-afternoon tea.
We recommend you do the same. It’s a wonderful treat for those with a savoury tooth.
- 42.3g (saturated 17.1g)
- 37.5g (sugars 4.6g)
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