Banitsa
By Culiora
A traditional Bulgarian pastry made with layers of thin phyllo dough, typically filled with a mixture of sirene (feta-like cheese) and eggs. It's crispy on the outside and wonderfully cheesy on the inside.
- Servings: 6
- Prep time: 25 min
- Cook time: 45 min
- Total time: 70 min
Ingredients
- 1 package (450g / 1 lb) Phyllo dough
- 400 g Sirene cheese (or feta), crumbled
- 4 large Eggs
- 200 g Yogurt (plain, full-fat)
- 1/2 teaspoon Baking soda
- 100 g Melted butter (or oil)
- a pinch Salt
Instructions
- Preheat oven to 180°C (350°F). Grease a round baking pan or a rectangular casserole dish.
- In a bowl, mix the crumbled sirene cheese with 2 of the eggs and a pinch of salt. Set aside.
- In another bowl, whisk the remaining 2 eggs with the yogurt, and baking soda. The baking soda will react with the yogurt to create bubbles, making the pastry lighter.
- Unroll the phyllo dough. Take one sheet of phyllo, brush it lightly with melted butter.
- Spread some of the cheese mixture evenly over the buttered phyllo sheet.
- Take another phyllo sheet, brush with butter, and lay it on top of the first. Spread more cheese mixture.
- Continue layering 2-3 phyllo sheets with cheese, then begin to gently wrinkle/gather the layered sheets lengthwise and arrange them in the baking pan in a spiral pattern (for a round pan) or side-by-side (for a rectangular pan).
- Repeat the process until all phyllo and cheese mixture are used, forming a compact spiral or layers in the pan.
- Pour the yogurt-egg mixture evenly over the banitsa.
- Bake for 35-45 minutes, or until golden brown and puffed up.
- Once baked, cover the banitsa with a clean kitchen towel for 5-10 minutes to soften slightly before slicing and serving. Serve warm.