Banitsa is a traditional Bulgarian pastry made with filo dough and typically filled with cheese and sometimes other ingredients like spinach. It’s a basic staple in Bulgarian street food you find at every corner in Sofia. Every Banitzka tastes different, here is my favorite shape and recipe.
My recipe uses sheets of brick dough which are thicker than filo. You can find them in any supermarket like this one.
Inspired by ‘Bulgarische Banitza- Yufkablätterteig mit Schafskäse’ from kochbar.de
Banitsa
Yield:
8
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Savory bulgarian feta pie for breakfast, brunch, or as a snack
Ingredients
For the filling:
- 200 g feta crumbled
- 4 eggs
- 250 g ‘fromage blanc’ or thick yogurt
- 2 tablespoons of yogurt
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
For the pastry:
- 10 sheets of brick dough from the store
- 100 ml vegetable oil or less
- 1 teaspoon of melted butter for the baking dish (opt)
Instructions
- Preheat your oven to 160°C.
- In a large bowl mix the eggs until creamy.
- Mix yogurt and baking soda until smooth.
- Add all the other ingredients for the filling.
- Take a round baking dish and brush the bottom and sides with melted butter or oil to prevent sticking.
- Brush some oil on one sheet of filo dough, then add 3 tablespoons of filling, roll it up like a sausage, and continue filling the baking dish in a circle from the outside to the inside.
- When you’re done with the dough. Add the remaining filling on top of the pie.
- Bake for about 40-45 minutes or until the Banitsa is golden brown and crispy on top.
Notes
Enjoy when still warm, the next day it will still be tasty but lose some of its crunchiness. It’s a delightful dish that can be enjoyed for breakfast, brunch, or as a snack.
