Bulgarian Banitsa
Banitsa is a traditional Bulgarian pastry that balances - similar to lasagna - flaky, crispy layers of phyllo dough with a rich, creamy filling. We start with sheets of paper-thin phyllo dough pastry brushed that's layered with a mixture of whisked eggs, crumbled feta cheese, and yogurt and topped with butter. When baked, the layers transform into golden-brown goodness, with a crunchy top and a soft, savory interior. Whether served warm for breakfast with coffee or enjoyed as an afternoon (or after school!) snack, banitsa holds a special place in Bulgarian cuisine and family gatherings. The following recipe is from my mother-in-law (our son's Baba). We hope you enjoy it as much as we do.
Ingredients
- 1 Box Frozen Phyllo Dough
- 2 Cups Greek Yogurt Non-fat and no flavoring
- 1/2 Tsp Baking Soda
- 1 Stick Butter Needs to be VERY COLD and diced into small squares
- 2 Cups Feta Cheese Crumble it (do not buy pre-crumbled)
- 5 Large Eggs
Instructions
- Preheat oven to 400 degree Fahrenheit
- Break apart phyllo dough a large bowl and set aside
- Combine yogurt, baking soda, feta, and eggs in a large mixing bowl and set aside ("egg mixture")
- Take 1/3 phyllo dough and cover bottom of a buttered pan
- Layer half of egg mixture with yogurt and baking soda
- Add 1/3 of chopped butter on top of the layer of egg mixture
- Add another 1/3 of phyllo dough
- Adding remaining half egg mixture
- Add another 1/3 of chopped butter
- Add final 1/3 phyllo dough
- Add remaining chopped butter on top
- Bake for 30 minutes in 400 degree Fahrenheit oven
- Remove from oven once browned and solid, and let rest for about 30 minutes until it is near room temperature