Banitsa With White Cheese (Bulgarian Banitsa With Phyllo Pastry)
photo by mis liz
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 10-12 sheet phyllo pastry (1 box 500g phyllo pastry)
- 125 g butter (or margarine)
- 4 eggs
- 500 g yoghurt (Bulgarian yogurt)
- 250 g white cheese (feta cheese)
- 200 g milk
- 0.25 ml baking soda
directions
- 1. Cheese filling preparation: Beat the eggs and the pinch of baking soda, than add crumbed (or crushed) white cheese and then the yoghurt.
- 2. Spiral Banitsa (Vita Banitsa)/ Traditional preparation.
- 3. Use a round pan +-40cm diameter (the bigger the better).
- 4. Take 12 pastry sheets (phyllo pastry).Grease bottom of a pan with butter.
- 5. Spread a sheet, put a 2-3 small cubes of butter (or margarine), and spread the filling. Roll the sheet and place it in the middle of the pan (as a beginning of the spiral).
- 6. Do all the sheets the same way and join it with the end of the first sheet, making your spiral bigger and bigger.
- 7. When you out the last sheet and finish the spiral and fill the pan pore a tea cup of milk over the spiral.
- 8. Bake in moderate oven (180 ºC) for 45-50 minute
- 9. When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
- 10. Serve with an extra small bowl of plain yoghurt.
- Or (lazy way of preparation).
- 1. Take 12 pastry sheets (phyllo).Grease bottom of a pan with butter, no need of a round pan.
- 2. Place the first 3 sheets, spread the top sheet with butter, and spread first 1/3rd of the filling.
- 3. Place 2 more sheets and brush with butter spread 2nd third of the filling.
- 4. Top with 2 more sheets and brush with butter and spread last third of the filling.
- 5. The top last layer of filling cover with last sheets.
- 6. Cut in 9 or 12 squares and pore 1 cup of milk.
- 7. Bake in moderate oven (180 ºC) for 45-50 minute
- 8. When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
- 9. Serve with an extra small bowl of plain yoghurt.
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Reviews
-
I made this last night and it turned out so good I surprised myself! I used a little less butter and milk only because the phyllo sheets seemed very thin. I later found out that they come in different thickness sizes and that size 7 works the best. I used size 4 and the banitsa was very authentic, but I think next time I will use size 7 just because it will be easier to work with it.