Zelnik

Method

1. Slice the leeks thin, salt them lightly and leave them ten minutes, then squeeze the water out with your hands. Wet leeks make a soggy pie.
2. Warm three tablespoons of the oil in a wide pan and cook the leeks over a low heat for about twelve minutes, until they collapse and turn sweet. They should not colour.
3. Beat two of the eggs with the yoghurt, stir in both cheeses and the cooled leeks, and season with the pepper. Taste before you add salt, since sirenje carries plenty of its own.
4. Oil a round tin about 30 cm across. Lay one sheet of pastry in it with the edges hanging over the rim, and brush it with oil.
5. Take two sheets at a time, spoon a line of filling along one long edge, roll them into a loose rope and coil the rope into the tin, starting at the centre and working outwards until the tin is full.
6. Fold the overhanging pastry back over the coil and brush the top with the remaining oil.
7. Beat the last egg with the warm water, pour it evenly over the pie and scatter over the sesame seeds.
8. Bake at 200°C for forty to forty-five minutes, until the top is deep gold and the coil has set firm.
9. Let the zelnik rest in the tin for fifteen minutes before cutting, or the layers slide apart. Serve warm with a glass of yoghurt.