This savory Bosnian pie (pita) consists of thinly rolled phyllo dough that is filled with a combination of blanched spinach, fresh cow cheese, cream, and eggs. The dough is rolled into a thin sheet called jufka, which is then sprinkled with the filling and shaped into a coil.

When baked, the pie is occasionally doused with warm milk or a combination of oil and water. Zeljanica is best served freshly baked, with sour cream or yogurt on the side.