Traditional Bulgarian Zelnik: Hand-Stretched Greens and Sirene Pie

One clear instruction at a time, with the full ingredient list and tips nearby.

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Mix the flour and salt. Add the lukewarm water and 1 tablespoon sunflower oil, then knead for 8-10 minutes until smooth and supple. Divide into 5 balls, oil them lightly, cover and rest for 45 minutes.

Ingredients quick view

400g all-purpose flour, plus extra for rolling

1 teaspoon fine salt

230ml lukewarm water, plus 1-2 tablespoons if needed

5 tablespoons sunflower oil, divided

350g leeks, thinly sliced

300g spinach or Swiss chard, chopped

300g Bulgarian sirene, crumbled

2 large eggs

1/2 teaspoon black pepper

Tips quick view

Resting the dough fully is what allows it to stretch without springing back.

Cool and drain the greens before adding them so the thin pastry does not become soggy.

Keep the stretched sheets and rolls loose; compacting them prevents the characteristic delicate layers.

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