banitsa

This delicious&nbsp;Bulgarian Feta Pie "Banitsa" is a true gem of Balkan cuisine. Made with layers of filo dough, crumbled feta, and eggs, it makes a perfect breakfast or mid-day snack.&nbsp;

Bulgarian Feta Pie "Banitsa"

filo (phyllo) dough;

oz plain whole milk yogurt

eggs

vegetable oil (+ 1 tbsp. for greasing the pan)

tsp baking soda

lb crumbled feta cheese

Prepare the yogurt mixture by whisking the yogurt, eggs, vegetable oil, and baking soda together. Set aside.

Preheat the oven to 350º F. Grease a large, non-stick baking pan with vegetable oil.

Remove the filo dough from the plastic package and gently unroll. Spread about 1/4 cup of the yogurt-egg mixture onto the filo sheet.

Sprinkle some (about 1/4 cup) feta cheese on top.

From bottom to top, carefully roll the sheet of filo dough upwards with your fingers. The dough may have some tears, but that’s absolutely okay. Just keep rolling until you have something that resembles a sausage.

Place the first roll onto the baking pan and repeat this step with the remaining filo sheets. If you don’t have a pan that fits the filo rolls perfectly, don’t worry. You can bend and turn these rolls to make them fit into the baking pan.

Pour the remaining yogurt-egg mixture on top.

Bake for about 25 minutes, until the feta pie is golden brown. Let cool slightly before serving.

https://content.jwplatform.com/videos/GNz3yBPQ.mp4

This delicious Bulgarian Feta Pie “Banitsa” is a true gem of Balkan cuisine. Made with layers of filo dough, crumbled feta, and eggs, it makes a perfect breakfast or mid-day snack.

Bulgarian Feta Pie “Banitsa”

Banitsa is a traditional Bulgarian recipe that consists of eggs and cheese between filo pastry sheets formed in a spiral before baking.

Banitsa

phyllo dough

butter

½ lb sirene ((Bulgarian cheese) or feta, coarsely crumbled)

¾ lb Bulgarian yogurt ((preferably sheep's milk yogurt))

Salt

Pepper

(10-inch) springform pan

Whisk yogurt with 4 whole eggs.

Add cheese, salt and pepper and mix.

Melt the butter.

Take two sheets of phyllo and brush the top sheet with melted butter.

Superimpose a third sheet on the first two and brush the top with butter.

Turn the three sheets over and then brush the non coated side.

Divide ¼ of the yogurt, egg and cheese mixture on top of the filo sheets.

Then roll the whole preparation like a long sausage. Roll lengthwise to get the roll as long as possible.

Repeat this process 3 more times to get 4 long rolls of three superimposed sheets of filo each.

Place the springform pan on a baking sheet (or just circle on baking sheet covered with parchment paper).

Begin by placing the first roll by sticking to the edge of the circle, then add the following forming a snail to the center.

Beat egg yolk with the remaining melted butter and brush the whole banitsa.

Bake at 400F/200C for about 25 minutes.

The banitsa should be golden.

It can be eaten either hot, warm or cold.

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Bulgarian Feta Pie "Banitsa"

Banitsa

Top 2 banitsa recipes from across the web

The most viewed banitsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bulgarian Feta Pie "Banitsa"

Banitsa

The most viewed banitsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine