Macedonian Cabbage and Cheese Zelnik Pie

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Zelnik is a beloved savory pastry from North Macedonia, traditionally layered with paper-thin dough and a filling of cabbage, cheese, and eggs. This home-style version uses ready-made phyllo for ease while keeping the rustic, comforting character of the Macedonian original. Golden, flaky, and lightly tangy, it is wonderful as a main dish or a hearty snack.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 6 gSugar
• 15 gProtein
• 720 mgSodium
• 380 mgPotassium
• 220 mgCalcium
• 2.5 mgIron
• 35 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the filling

• 1 small head green cabbage (about 2 lb), cored and finely shredded
• 1 medium yellow onion, finely chopped
• 3 tablespoons sunflower or olive oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 8 oz feta or sirene cheese, crumbled
• 2 large eggs, lightly beaten
• 2 tablespoons chopped fresh dill or parsley

For assembly

• 1 package phyllo dough (16 oz), thawed
• 1/2 cup sunflower or olive oil, for brushing
• 1/2 cup plain yogurt, for brushing
• Sesame seeds, for sprinkling (optional)

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat 3 tablespoons of oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the shredded cabbage, salt, and pepper, and sauté until the cabbage wilts and softens, about 12 minutes. Drain off any excess liquid and let cool slightly.
3. Stir the crumbled cheese, beaten eggs, and fresh herbs into the cooled cabbage mixture until evenly combined. Taste and adjust salt.
4. Unroll the phyllo sheets and cover with a clean, slightly damp kitchen towel to prevent drying. Place one sheet in the prepared dish and brush lightly with oil. Repeat with about 6 more sheets, brushing each layer.
5. Spread the cabbage-cheese filling evenly over the layered phyllo. Top with the remaining phyllo sheets, again brushing each layer with oil. The top should end with a generously oiled sheet.
6. Using a sharp knife, score the top layers into 12 rectangles or diamonds, cutting only through the top layers so the filling stays intact.
7. Mix the yogurt with 2 tablespoons of oil and brush this mixture over the top sheet for extra browning. Sprinkle with sesame seeds if using.
8. Bake on the middle rack for 35-40 minutes, until the top is deep golden brown and crisp. If the surface browns too quickly, tent loosely with foil for the last 10 minutes.
9. Let the zelnik rest in the pan for at least 10 minutes before lifting out the pieces. Serve warm or at room temperature with a side of plain yogurt or a simple salad.

Cook’s Notes

• Always keep unused phyllo covered with a damp towel, as the sheets dry out and crack within minutes.
• Drain the cooked cabbage very well; excess moisture is the main reason zelnik turns soggy.
• For a richer, more traditional flavor, swap half the feta for aged Macedonian sirene or a mild white brine cheese.
• Brush each phyllo layer with oil rather than melted butter for the lighter, crispier Macedonian texture.
• The pie tastes even better the next day once the filling has settled; reheat in a 350°F oven to restore the crispness.

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