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Banitsa
A traditional Bulgarian baked pastry made with layers of phyllo dough filled with a mixture of eggs, yogurt, and white cheese (similar to feta). It can be sweet or savory, but the most common version is cheese-filled.
ð§ ææ
- 1 package Phyllo dough sheets(thawed if frozen, about 16-20 sheets)
- 4 large Eggs
- 1 cup Bulgarian yogurt(or Greek yogurt)
- 16 oz Bulgarian white cheese (Sirene)(crumbled, or Feta cheese)
- 0.5 cup Butter(melted)
- 0.5 tsp Baking soda
- 1 pinch Salt(to taste, optional as cheese can be salty)
- 1 pinch Black pepper(freshly ground, to taste)
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- 2
In a large bowl, whisk together the eggs and yogurt until well combined. Stir in the crumbled cheese, baking soda, salt, and pepper.
- 3
Lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter. Spread about 2-3 tablespoons of the cheese mixture evenly over the phyllo sheets.
- 4
Gently roll the two sheets of phyllo together from the wider side to form a log. Place the log in the prepared baking pan.
- 5
Repeat step 3 and 4 with the remaining phyllo sheets and cheese mixture, arranging the logs in a circular or spiral pattern in the pan until it's filled.
- 6
Brush the top of the banitsa with any remaining melted butter. Bake for 25-30 minutes, or until golden brown and puffed.
- 7
Remove from oven, cover with a clean kitchen towel, and let it rest for at least 10 minutes before slicing and serving warm.
ð¡ ããã®ã³ã
- âIf Bulgarian yogurt or Sirene cheese are unavailable, Greek yogurt and Feta cheese are good substitutes.
- âTaste your cheese before adding salt, as Sirene and Feta can be quite salty.
- âWork relatively quickly when handling phyllo dough to prevent it from drying out. Keep unused sheets covered with a damp towel.
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- Savory variations can include spinach, leeks, or rice.
- For a sweeter version, a filling of pumpkin or nuts with sugar can be used.