Vegan Bosnian Zeljanica (Spinach and Cheese pie)

Vegan Bosnian Zeljanica (Spinach and Cheese pie)

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Even just for a minute... This month we will be featuring recipes inspired by Bosnian cuisine and we're getting off to a pretty special start with this great zeljanica. Firstly, a bit about Bosnia! Bosnia is often used singularly to refer to the country of Bosnia & Herzegovina, a European country bordering Croatia, Serbia and Montenegro. Due to it's close proximity to Croatia there are several dishes which overlapped with the foods we presented for Croatia Month (January 2012 - to see our wonderful Croatian recipes visit here!) Bosnia & Herzegovina is almost entirely landlocked except for a tiny 20 kilometres of coastline along the Adriatic sea. There are many, many dishes of spinach and cheese pies, strudels, triangles, rolls and any other way you could possibly think of wrapping spinach and cheese in pastry!This delicious cheese and spinach pie was a challenge to adapt to veganism - but the result was well worth it. This pie uses 3 substitutes for dairy-based cheese: tofu, vegan feta cheese and vegan cream cheese. The vegan feta cheese I made myself using this recipe from Maple Spice, it made a very rich and creamy feta using almonds and lemon juice. I've personally always had a love of the slightly crumblier Australian style feta, and this feta recipe is a poor substitute for this. To address this I made my own feta recipe which is designed to be crumbled and used in salads and on pizzas and in pasta, see this recipe here for my vegan feta cheese. However, the baked almond feta from maple spice works very well in this recipe as it adds a creamy nutty-ness to it. The other thing I should note about this pie is that it has a slightly fresh flavour which comes from the fact that the leeks aren't cooked before they are baked in the pie.

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