Zelnik

A tasty Macedonian dish which resembles spanakopita from Greece. In fact this can be prepared with spinach, cottage cheese, sauerkraut and even some sweet fillings. Having tried the spinach, sauerkraut and leek versions, the leeky one is my personal favorite.

Ingredients
For a 9x11 inch pie:
500g flour
1 tsp salt
1 tbsp vinegar
0.24 tsp yeast
app. 250mL warm water
shortening

For the filling:
1 lb leek
0.25 lb Feta
4 eggs
salt to taste

Preparation
Mix the dry ingredients for the dough, adding more water if necessary. Prepare a very smooth dough by kneading on a lightly floured surface.

When the dough is done, roll it out into a 15 inch by 15 inch rectangle. Spread with melted shortening and fold in a letter fold, then in half. Cover and refrigerate for 15 minutes. Repeat this twice.

While the dough is being prepared, clean the leeks. Cut them in half along their length, then slice into thin semi-circles. Saute on a little bit of oil until soft. Do not brown.

When the leeks cooled down, crumble in the Feta and mix in the eggs.

Take the finished dough and cut it in half. Grease a baking sheet. Preheat the oven to 350F.

Roll out the first half of the dough an extra two inches longer on each side than the baking shape. Move it onto the greased shape and roll out the top layer to be slightly smaller.

Fill the bottom with the leeky filling. Put the top layer on and roll the edges of the top and bottom layers together to seal the pie.

Spread the top with some shortening and puncture with a fork at several places.

Bake in the preheated oven until golden brown. (Yes, those are two right hands...one of them belongs to my husband :-) it's great to have help and inspiration while experimenting in the kitchen!

Serve with plenty of plain yogurt!