Banitsa (Bulgarian Feta Pie) is one of the most popular Bulgarian traditional pastry dish, prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brine cheese. This feta pie is a symbol of Bulgarian cuisine and traditions.
- 1 (10-inch) springform pan
- 12 sheets phyllo dough
- 8 tbsp butter
- 1 lb Bulgarian feta cheese (sirene) feta, crumbled feta cheese
- 14 oz Bulgarian yogurt preferably sheep's milk yogurt
- 4 whole eggs
- 1 egg yolk
- 1 tbsp salt
- 1 pepper for carb conscious eaters you can disregard rice
- 1 tbsp baking soda
- First start with the mixture by whisking the eggs, yogurt, vegetable oil, and baking soda together in a large bowl. Add drained feta to the bowl and mix it with a fork and set aside.
- Preheat oven to 350º F and grease pie pans or springform pan with 1 tablespoon olive or vegetable oil and lightly dust with flour.
- Brush melted butter over the sheet and place it at the bottom of the pan.
- Take the filo dough out of the package and spread over lightly floury surface. unroll. Spread around a little of the yogurt-egg mixture onto the filo sheet.
- Carefully roll the sheet of filo dough, from bottom to top, upwards with your fingers and place it in the middle of your dish pan.
- Repeat this step with the remaining filo sheets and pour the leftover melted butter over banitsa.
- Place in the oven and bake for about 25 minutes or until gets golden brown.
Inspiration and adaptation: recipesbg.com, cooktoria.com, happyfoodstube.com
Explore other recipes from the traditional Bulgarian cuisine.