Zeljanik / Spinach & Feta Cornbread

It’s almost summer and last I spoke with my grandparents, they’re pretty happy with how their garden is coming along. All of the leafy greens are slowly but surely ripening and pretty soon the first produce will be ready for picking. That includes spinach, chard, and red leaf lettuce, some of my favorites. A leafy green called Zelje symbolizes the beginning of garden season for me, as it’s one of the very first crops we would pick from the garden. It’s similar to chard, although I can’t seem to find the direct translation online. With this leafy green my grandmother would always make Zeljanik, a baked cornbread dish that’s bursting with fresh flavors. But because I don’t have access to zelje here, I have substituted it for spinach which works just as well.

Zeljanik is a very traditional dish from the South of Serbia and is prepared mostly in the early summer when you guessed it, zelje is plentiful. Of course over the years, home cooks use whatever they have on hand so often times, as in this case, spinach is used or chard. When preparing the filling it’s best to use fresh green onions or leeks but if none are available then regular white or yellow onion will also work. I like to make mine with green onions especially as they also have a fresh, mild flavor and compliment the spinach well. And of course whenever I make spinach I like to mince some fresh garlic. Feel free to leave the garlic out if you’re not a fan, but I think it really goes well with the spinach.

This recipe is near and dear to my heart, and every time I make it, it brings me back to spending the spring back home during my “self-made” study abroad program (I talked about this in a recent post). I hope you decide to give it a try this summer!

Looking for more baked goods? Check out the bakery section, you won’t be disappointed.

Zeljanik / Spinach & Feta Cornbread

Recipe by The Balkan HostessCuisine: Balkan

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

A old traditional recipe perfect for any meal.

Ingredients

• 3 eggs

• 1 1/4 cup (300 ml) sparkling water

• 1/2 cup (100 ml) oil

• 1/2 cup (100 ml) Kefir

• 3 heaping tablespoons Greek Yogurt (3 dobre kašike)

• 1 teaspoon (6 g) salt

• 2 cups (200 g) cornmeal (I use Yumis brand)

• 1 cup (100 g) all purpose flour

• 1 tablespoon (15 g) baking powder

• Filling

• 2 bunches fresh (or 1 pound/450 g frozen) spinach

• 1 cup (150 g) crumbled feta

• 2-3 green onions, chopped

• 2-3 cloves garlic, minced

• Salt & black pepper to taste

• Oil

Directions

• Into a nonstick skillet add the spinach and green onions with about 2 tablespoons of oil. Add salt and black pepper to taste and saute the spinach and green onions on medium high heat until all liquid evaporates.
• Once all the liquid evaporates add the garlic to the spinach and briefly saute until the garlic is fragrant. Cook an additional 1 minute, then turn off the heat and let the spinach cool while you prepare the cornbread batter.
• To a large mixing bowl add the eggs and whisk until incorporated. Then add in the sparkling water, oil, Kefir, Greek yogurt, salt, and baking powder. Whisk to combine well then add in the corn flour and all purpose flour. Mix to incorporate well and ensure there are no lumps. Set aside.
• Preheat oven to 350F/175C. Grease your baking pan with oil. I like to use a smaller baking dish so my pieces are taller. If you use a large baking dish your pieces won’t be as tall.
• Pour half of the cornbread mixture in the dish and bake for 10 minutes or until the top has risen slightly and is firm to the touch. A crust should develop on top.
• After 10 minutes, remove the baking dish from the oven. To the spinach add the crumbled feta cheese and stir to combine. Then, pour the spinach mixture on top of the cornbread and spread in an even layer. Pour the remaining cornbread batter on top of the spinach and return the baking dish to the oven.
• Continue baking for 20-25 minutes or until the top is nice and golden brown.
• Remove the Zeljanik from the oven, cover with aluminum foil and let it cool. Serve warm or room temperature.
• Serve with yogurt, Kefir, or Kiselo Mleko!

Notes

• Store any leftovers in a Ziploc bag or airtight container.

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