Bulgarian Banitsa
This flaky, savory pastry is a Bulgarian classic, perfect for breakfast, holidays, or anytime snacking!
- Total Time: 1 hour 5 minutes
Ingredients
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- 1 package phyllo dough (about 16 sheets, thawed if frozen)
- 4 large eggs
- 1 cup plain yogurt (preferably Bulgarian-style or whole milk)
- 1/2 teaspoon baking soda
- 1 1/2 cups feta cheese, crumbled
- 1/4 cup butter, melted
- 1/4 cup sunflower oil (or any neutral oil)
Instructions
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, yogurt, and baking soda. Stir in the crumbled feta cheese until combined.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or melted butter.
- Layer the Phyllo Dough:
- Place one sheet of phyllo dough in the baking dish and lightly brush it with a mixture of melted butter and oil.
- Repeat with 4-5 more sheets, brushing each one.
- Add the Filling: Spread a portion of the egg and cheese mixture evenly over the layered phyllo sheets.
- Repeat Layers: Continue layering 4-5 sheets of phyllo dough (brushed with butter and oil) followed by a layer of filling, until all the filling is used. End with a layer of phyllo sheets on top.
- Cut Before Baking: Using a sharp knife, score the top layer into squares or diamonds for easy serving after baking.
- Bake the Banitsa: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.
- Cool Slightly and Serve: Allow the banitsa to cool for about 10 minutes before serving. Enjoy warm or at room temperature.
Notes
- Variations: Banitsa can be made with spinach, leeks, or pumpkin for regional twists.
- Storage: Leftovers can be stored in the refrigerator and reheated in the oven for a crispy texture.
- Prep Time: 30
- Cook Time: 35
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