Banitsa
Banitsa, from above
Non vegEggBulgaria

Banitsa

Crisp filo layers with eggs, yogurt and white cheese. Bulgaria's breakfast with crunch.

60 minTime
13 gProtein each
mildSpice
Bulgaria's pastry2 chapters · 1 min read

Make it your way

Grandma's wayCoiled with sirene and yogurt.
The original
397kcalsame
13 gproteinsame
1 gfibresame
60minutessame

Banitsa.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Filo pastry (phyllo dough)400 g sheets
Egg4
Curd (plain yogurt, natural yoghurt)1 cup thick yogurt
Feta cheese300 g sirene or feta, crumbled
Butter6 tbsp, melted
Cooking oil (vegetable oil)1½ tbsp
Baking soda (bicarb soda, bicarbonate of soda)½ tsp
Waterfor the top

Method

4 steps
  1. 1Mix eggs, yogurt with soda, and cheese.
  2. 2Brush a sheet with butter and oil, spread filling, scrunch loosely and coil into a tin. Repeat.
  3. 3Brush the top, sprinkle water and bake at 190 C until golden.
  4. 4Rest under a towel 10 minutes.
Serve it like this

Cut into wedges and serve warm with a glass of cold ayran.

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Make it a meal

What goes with Banitsa: a bread or rice, a side, something to drink and something sweet.

On the side Tarator10 min
On the side Shopska salad15 min
A little snack Punjabi samosa75 min
To drink Ayran5 min
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