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((Short description|Savoury pastry))
((About|the pastry eaten in the Balkans|the surname|Zelnik (surname)))
((more citations needed|date=June 2020))
((Infobox prepared food
| name             = Zelnik
| image            = Зелник праз.jpg
| caption          = Zelnik filled with leek
| alternate_name   = 
|country           = [[Balkans]]
| region           = 
| creator          = 
| course           = 
| type             = [[Savoury pie]]
| served           = Warm
| main_ingredient  = [[Phyllo]] pastry, [[sirene]], [[Egg (food)|eggs]], [[spinach]], [[sorrel]], browned [[meat]], [[leek]]s, [[rice]]
| variations       = 
| calories         = 
| other            = 
))
'''Zelnik''' is a traditional pastry eaten in [[Bulgaria]]<ref>((cite magazine|title=Feta, chard and spinach filo pie (zelnik)|url=https://www.deliciousmagazine.co.uk/recipes/feta-chard-and-spinach-filo-pie-zelnik-pie/|magazine=Delicious Magazine|access-date=8 November 2021))</ref> and [[North Macedonia]].<ref>((cite web|title=Zelnik Recipe- an Irreplaceable Part of Macedonian Cuisine|url=https://thefoodhog.com/zelnik-recipe/|website=The Food Hog|date=7 July 2020 |access-date=8 November 2021))</ref> It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly [[phyllo]] pastry, filled with various combinations of [[sirene]] (a white cheese), [[feta]] cheese, [[Egg (food)|eggs]], [[sorrel]], browned meat, [[leek]]s, [[spring onion]]s and/or [[rice]]. In winter, the filling traditionally includes pickled [[cabbage]], from which the dish derives its name ("cabbage" in ((lang-bg|зелe)), in ((lang-mk|Зелка))). Bulgarian zelnik could be made also with various wild and cultivated leafy greens like [[collard (plant)]], [[lettuce]], [[orache]], [[rumex]], [[Chenopodium album]], [[spearmint]] and many others.<ref>((cite journal|title=Diversity of Ruderal Spring Plants Traditionally Consumed in Bulgaria|journal=Diversity |date=March 2023 |volume=15 |issue=3 |page=435 |doi=10.3390/d15030435 |doi-access=free |last1=Ivanova |first1=Teodora |last2=Marchev |first2=Andrey |last3=Chervenkov |first3=Mihail |last4=Bosseva |first4=Yulia |last5=Georgiev |first5=Milen |last6=Kozuharova |first6=Ekaterina |last7=Dimitrova |first7=Dessislava ))</ref> Zelnik is sometimes served with [[yogurt]] and it is best eaten warm.

Zelnik is similar to ''börek'', a dish popular in [[Turkey]], [[Eastern Europe]] and [[Central Asia]]. Zelnik is often mistakenly referred to as ''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. Zelnik is typically made with leek and sirene and consists of very thinly rolled layers of phyllo dough. Zelnik is usually prepared as one long, thin piece of pastry and wound up into a spiral shape.

==See also==
* [[Balkan cuisine]]

==References==
((reflist))

[[Category:Savoury pies]]
[[Category:Bulgarian cuisine]]
[[Category:Turkish cuisine]]
[[Category:Balkan cuisine]]

((Bulgarian cuisine))
((Macedonian cuisine))


((Turkey-cuisine-stub))
((pie-stub))

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