Zelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with combinations of sirene, eggs, sorrel, browned meat, leeks and rice; in winter, the filling may also include brined cabbage and spinach, from which the dish derives its name: zelje means spinach. Zelnik is served with yoghurt and its best eaten warm.
Zelnik and Maznik could be the same.
Baba Makes Zelnik by Matt Isaia.
How to make Zelnik by Hristijan Stojkovski.