Kosovski zeljanik

Preparation steps

• Knead a smooth dough of flour, lukewarm water, olive oil and salt. Leave to stand for 15-20 minutes.
• Then divide the dough into two parts, one slightly larger (eg in a ratio of 60:40). Leave the smaller part aside, and develop the larger noodles as thin as possible and coat them with butter / butter or margarine in the fasting version. After a few minutes, pull out the ends a little more so that they don't stay thick. Then cut one circle, and cut the rest of the dough into squares, then arrange one over the other. When all the dough is used up, form a ball by dragging the bottom circle over the ordered squares.
• Put in the fridge and repeat the process with a small noodle.
• Wash and chop the spinach or chard well. If it is a fasting variant, just add salt and olive oil, and if it is greasy, prepare a filling of, for example, one small sour cream, 2-3 tablespoons of cream, a little milk, an egg, and add other ingredients if desired. According to this recipe, spinach is put fresh in the pie, it is not necessary to pre-cook or fry it. Also, it is recommended to wash and chop the spinach before starting to prepare the pie.
• Develop the bottom crust (larger noodles) slightly larger than the size of the baking sheet, and glue the ends of the dough along the edges of the baking sheet, as for American pie. Then pour the spinach, and if you are making a greasy version from above, I hope to distribute it as evenly as possible.
• Develop a smaller noodle, put it over the filling and connect it with the ends of the lower crust glued to the edges of the tin.
• Coat the top with olive oil and place in the oven at 200-220 C for about 45 minutes.
• - the amount of ingredients varies depending on the size of the baking tray, eg I make in a deep oven tray 50 cm, I put about 1/2 kg of flour and about 1 kg of cleaned spinach - It is perfectly fine to wash and chop the spinach the day before, and the crusts can also be developed and puff pastry made, so leave it in the fridge (just cover it nicely so that it doesn't catch the crust), I do it regularly for glory :) - if you don't have a big table or the work surface you don't have to thin the dough too much, just coat it thicker with grease / butter / maragrin and cut smaller squares to make the dough as puffy as possible