Sorrel Pie (Zeljanica)

Sorrel Pie

18 large thin phyllo sheets
300 g Sremski cheese*
400-500 g young sorrel leaves
200 g sour cream
2 Tbsp corn flour
4 eggs

Cook sorrel (like you cook spinach) and cut it to small pieces. Crush cheese with a fork, mix it with eggs and add it to sorrel with sour cream and corn flour. Salt it to taste (it depends on the saltiness of cheese). Oil bottom of 25×35 cm baking pan, place two phyllo sheets, sprinkle each one with a little oil. Spread 4 Tbsp of filling over and repeat until you ran out of sheets, but leave 2 for the top.

Bake in a preheated oven on 180°C for about 35 minutes.

Sorrel Pie

*Sremski cheese is a non salted cottage cheese form Srem region in Serbia. You can substitute it with feta, and sorrel with spinach or chard (preferably chard).

Note: This is a part of Weekend Herb Blogging Event hosted this week by Kalyn.

Sorrel Pie

More pies from Serbia:
Walnut pie

More recipes using sorrel:
Sorrel rolls (Sarmice od zelja)

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  • Vida April 3, 2008 3:03 pm

    Marija, I wish I was at your house today!!!! Vida x

  • Marija April 3, 2008 3:14 pm


  • Kalyn April 3, 2008 6:48 pm

    Really delicious looking. I only had sorrel once, raw and served as part of a salad, but I really liked the slightly sharp lemony flavor a lot. This has to be even better with the filo and cheese!

  • Chuck April 3, 2008 7:38 pm

    Look at the layers!!! Just beautiful, I have to give this a try.

  • Bryce Tugwell April 3, 2008 9:51 pm

    Wow – that looks just wonderful. Yum.

  • Indonesia-Eats April 4, 2008 4:57 pm

    I’ve tried sorrel beverages at Caribbean restaurant, but never know sorrel leaves before… definitely looking good… yummy

  • Annie April 5, 2008 7:27 am

    I’m so excited to find your blog! My husband is half Serbian and I’m interested in learning more about Serbian cooking. Your pictures are beautiful and very helpful to someone unfamiliar with the dishes. Thanks so much – I’ll check back often!I’d love to see an entry on how to prepare ajvar, my latest obsession.

  • Marija April 5, 2008 9:57 am

    Hi Annie,Thanks for your kind words.I will be posting about ajvar, but it’s made in autumn, so stay tuned :)

  • Neen April 6, 2008 6:07 pm

    Beautiful photos. I unfortunately have no idea what sorrel is… I’ve seen numerous recipes for it, but have always been too lazy to look it up. Next stop, wikipedia!

  • Laurie Constantino April 6, 2008 8:02 pm

    Amazing dish, it looks completely wonderful. I’m so glad to have found your blog – it is most interesting.

  • the chocolate lady מרת שאקאלאד April 6, 2008 8:37 pm

    Oh heavens, this looks wonderful–We have a very brief season for sorrel in mid-June, but I will be keeping this wonderful recipe in mind!

  • Kevin April 7, 2008 4:30 pm

    That looks tasty!

  • Anna April 8, 2008 4:06 am

    my mum used to grow sorrel and i loved the sourness. it also used to grow wild in some parks around sydney. i haven’t seen it in years, not even at the markets.i’ll just have to live through your scrumptious photos. sigh.

  • Peter M July 7, 2008 9:01 am

    Marija, this is fantastic…I’m glad I looked deeper into your blog. I hope to see more Serbian dishes.

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