|Place of origin||Balkans|
|Main ingredients||Phyllo pastry, sirene, eggs, spinach, sorrel, browned meat, leeks, rice|
|Cookbook: Zelnik Media: Zelnik|
|This article is part of the series|
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).
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