Banitsa With White Cheese (Bulgarian Banitsa With Phyllo Pastry)

Recipe by Botha
READY IN: 1hr
SERVES: 8-9
UNITS: US

INGREDIENTS

Nutrition
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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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