Banitsa is a quintessential Bulgarian pastry, often enjoyed for breakfast or as a snack. This savory pie is made with layers of filo pastry filled with a mixture of eggs, yogurt, and sirene cheese (Bulgarian feta). It’s a dish that holds a special place in Bulgarian culture, often associated with festive occasions and family gatherings.
Ingredients
For the Banitsa, you will need:
- 1 package of filo pastry (about 500 grams)
- 500 grams of sirene (Bulgarian white cheese) or feta cheese
- 4 large eggs
- 1 cup of plain yogurt
- 1/2 cup of melted butter or sunflower oil
- 1 teaspoon of baking soda
- Optional: sesame seeds or nigella seeds for garnish
Instructions
Step 1: Preparing the Filling
- Crumble the Cheese: In a large bowl, crumble the sirene or feta cheese using a fork.
- Mix the Ingredients: Add the eggs and yogurt to the bowl with the cheese. Sprinkle in the baking soda. Mix everything together until well combined. The mixture should be creamy and slightly thick.
Step 2: Assembling the Banitsa
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Layer the Filo Pastry: Grease a baking dish (about 9×13 inches) with butter or oil. Lay one sheet of filo pastry into the dish, letting the edges hang over the sides. Brush the filo sheet lightly with melted butter or oil.
- Add the Filling: Spread a thin layer of the cheese mixture over the filo sheet.
- Repeat the Layers: Continue layering filo sheets and the cheese mixture. Brush each filo sheet with butter or oil before adding the filling. Repeat until all the filling is used up, finishing with a filo sheet on top.
- Seal the Edges: Fold the overhanging edges of the filo sheets over the top layer to seal the pie. Brush the top with melted butter or oil.
Step 3: Baking the Banitsa
- Scoring the Top: Using a sharp knife, score the top layer of the Banitsa into squares or diamonds. This will make it easier to cut after baking.
- Baking: Place the Banitsa in the preheated oven and bake for about 40-45 minutes, or until the top is golden brown and crisp.
- Cooling: Allow the Banitsa to cool for about 10 minutes before cutting and serving.
Serving
Banitsa can be enjoyed warm or at room temperature. It’s delicious on its own, but you can also serve it with a side of yogurt or a fresh salad. It makes for a hearty breakfast, a delightful snack, or a savory addition to any meal.
Tips and Variations
- Spinach Banitsa: Add some cooked and well-drained spinach to the cheese mixture for a different flavor and added nutrition.
- Sweet Banitsa: For a sweet version, fill the filo with a mixture of eggs, sugar, and ricotta cheese, and sprinkle with cinnamon.
- Individual Banitsas: Instead of making one large pie, you can roll the filo sheets and filling into smaller, individual rolls.
Banitsa is more than just a dish; it’s a beloved part of Bulgarian heritage and a symbol of hospitality and tradition. Whether you’re making it for a special occasion or just because, this recipe is sure to bring a taste of Bulgaria to your kitchen. Enjoy making and sharing this delicious pastry with your loved ones!