Banitsa

Prep time: 25 minutes

Cook time: 40 minutes

Total time: 1 hour 05 minutes

Servings: 8 servings

Country of Origin: Bulgaria

Description

A traditional Bulgarian pastry made by layering sheets of phyllo dough with a savory mixture of whisked eggs, Bulgarian yogurt, and crumbled sirene cheese.

Presentation & How It's Eaten

Served warm or at room temperature cut into squares or coiled spirals, usually paired with plain Bulgarian yogurt or boza.

Ingredients

• 1 pack (16 oz) phyllo dough, thawed

• 14 oz sirene cheese (or French feta), crumbled

• 4 large eggs

• 1 cup plain Bulgarian yogurt (or Greek yogurt)

• 1 tsp baking soda

• 3/4 cup unsalted butter, melted

• 1/2 cup sparkling water

Step-by-Step Directions

1. Mix Filling: In a bowl, whisk eggs, yogurt, baking soda, and crumbled sirene cheese together.

2. Assemble Sheets: Brush a round or rectangular baking dish with melted butter. Lay out two sheets of phyllo dough, brush with butter, and spoon filling over top.

3. Roll or Layer: Gently crinkle or roll sheets into long tubes and arrange them spiraled in the pan. Repeat with remaining phyllo and filling.

4. Top & Bake: Pour any remaining butter and sparkling water evenly over the top of pastry.

5. Bake: Bake at 375°F (190°C) for 40 minutes until golden brown and puffed. Let cool slightly before slicing.

Optional

• Spinach Addition: Add chopped wilted spinach to filling for Banitsa con Spanak.

Cooking Tips

• Sparkling Water Secret: Drizzling carbonated water over pastry right before baking ensures a fluffy, puffy texture.

Nutrition Facts

(Estimated per serving, based on 8 servings)

• Calories: ~340 kcal

• Total Fat: 22g

• Saturated Fat: 13g

• Cholesterol: 135mg

• Sodium: 580mg

• Total Carbohydrates: 23g

• Dietary Fiber: 1g

• Sugars: 2g

• Protein: 12g