Ingridients:
pie crusts - 450 g
green leaves - 100 - 120 g spinach or others.
cow butter - 100 g
oil - 2 tbsp.
cheese - 300 g (maybe more, it depends on the saltiness)
eggs - 3 or 4 pcs.

VEGETABLE
Zelnikat is a type of pie that is prepared with different fillings in every part of Bulgaria. In some regions, sauerkraut, leeks, rice, bulgur are added, in others - greens, cheese and, if desired, eggs, as is the case, for example, in the Strandžen region.

It is debatable whether the name of this pie comes from cabbage or the green leafy vegetables in the filling. This version is classic and it can be enriched further according to your taste. Cabbage can be made with home-made skins or with ready-made ones, as in this case.

Prepare all the products - beat the eggs and crumble the cheese to them. Green leaves (spinach, chard, chard, celery leaves, nettles), if they are fresh, tender and very fresh, just chop without the stems. Otherwise, scald them in boiling water and then slice. If you also use nettle, it should be steamed anyway.

Melt the butter with the oil over low heat. Grease a pan with a diameter of about 30 cm and lay one folded crust, and if there are any uncovered edges, tear half of another crust and fill them. It is good if the skins are crushed/picked up slightly to make the cabbage fluffier.

Brush with melted butter and distribute among the greens and cheese with an egg. Arrange like this until the products are finished, and finally, smear the last crust with oil. Bake the classic cabbage in an oven heated to 175 degrees until a nice golden brown - about 40 minutes.

Enjoy