Banitsa Recipes
BANITSA
Steps:
- Preheat oven to 350° Fahrenheit (175° Celsius).
- Meanwhile, take a round oven-proof dish and grease it with oil or butter and set aside.
- Put drained feta in a mixing bowl and crumble it with a fork (or your fingers). Add yogurt, eggs and baking soda and mix everything well. Set aside.
- Spread one sheet of phyllo (filo) pastry on a clean work top, the wider side facing you. Brush some melted butter over the sheet.
- Spoon some of the Feta mixture over and spread around a little. Lift the edge closest to you and roll/fold into a "sausage".
- Now, roll this into a snail (like you would when making cinnamon rolls). Place the "snail" in the middle of your oven dish/cake pan.
- Repeat step 4 with another phyllo sheet. When ready, place it in the cake pan, just around the first "snail" and repeat with the rest of the sheets until you fill up you cake pan.
- When done, pour the leftover melted butter over banitsa. Transfer the pan in the oven and bake at 350° Fahrenheit (175° Celsius) for 25 minutes or until puffed and golden brown on top.
- When ready, take it out and let it cool slightly before slicing.
- Enjoy!
Nutrition Facts : Calories 339 kcal, Carbohydrate 27 g, Protein 14 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 725 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SIMPLE BULGARIAN BANITSA
Banitsa is a very popular dish in Bulgaria, there are many ways to make it and variations in ingredients. My recipe is simple and has always came out great.
Provided by mis liz
Categories One Dish Meal
Time 45m
Yield 1 banitsa, 8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees, ( glass pyrex pan works great for this recipe) brush melted butter all over bottom amd sides of baking pan.
- 2. Mix salt, cheese and milk and eggsin a bowl , combine and stir ingredients well.
- 3. Put down 5 sheets of phyllo dough down in buttered pan and brush over with melted butter. You can also put down one sheet at a time and butter seperatelly.
- 4. Pour enough of the mixture to cover phyllo sheets and top with 3 more sheets.
- 5. Continue to repeat the process: put down 3 sheets and make sure to brush them well with butter then layer with mixture until all of the mixture is done, then cover with atleast 2 sheets. I preffer not to butter the top sheets as they tend to get very hard after the banitsa is done baking.
- 6. Bake for 25-35 minutes or until golden, make sure mixture is cooked in the middle by cutting into banitsa. When the mixture is cooked it will not be runny.
- 7. Once banitsa is done cover it with either a towell or the lid to the pan and let it sit and cool before cutting it or serving. Covering it lets the steam soften the phyllo dough sheets.
Nutrition Facts : Calories 411.5, Fat 30.4, SaturatedFat 18.4, Cholesterol 153.2, Sodium 1086.2, Carbohydrate 23.1, Fiber 0.7, Sugar 1.7, Protein 11.6
BANITSA WITH WHITE CHEESE (BULGARIAN BANITSA WITH PHYLLO PASTRY)
Banitsa is a traditional Bulgarian meal and has very special place on the table on all traditional holidays. It can be done with different fillings like spinach, leaks, minced meat and other fillings; one thing is always the same - the phyllo pastry. Bantisa with white cheese is the most popular. It is served best with an extra bowl of plain yoghurt. It is my favorite breakfast. This recipe is my mom's recipe and there are some small variances of the preparation in the different areas of the country. Some people use oil instead of butter (or margarine), some people do not use yoghurt but milk, some do not use milk and yoghurt at all, only eggs and white cheese. When we use only eggs and milk we call it milk banitsa.
Provided by Botha
Categories Breakfast
Time 1h
Yield 8-9 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cheese filling preparation: Beat the eggs and the pinch of baking soda, than add crumbed (or crushed) white cheese and then the yoghurt.
- 2. Spiral Banitsa (Vita Banitsa)/ Traditional preparation.
- 3. Use a round pan +-40cm diameter (the bigger the better).
- 4. Take 12 pastry sheets (phyllo pastry).Grease bottom of a pan with butter.
- 5. Spread a sheet, put a 2-3 small cubes of butter (or margarine), and spread the filling. Roll the sheet and place it in the middle of the pan (as a beginning of the spiral).
- 6. Do all the sheets the same way and join it with the end of the first sheet, making your spiral bigger and bigger.
- 7. When you out the last sheet and finish the spiral and fill the pan pore a tea cup of milk over the spiral.
- 8. Bake in moderate oven (180 ºC) for 45-50 minute
- 9. When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
- 10. Serve with an extra small bowl of plain yoghurt.
- Or (lazy way of preparation).
- 1. Take 12 pastry sheets (phyllo).Grease bottom of a pan with butter, no need of a round pan.
- 2. Place the first 3 sheets, spread the top sheet with butter, and spread first 1/3rd of the filling.
- 3. Place 2 more sheets and brush with butter spread 2nd third of the filling.
- 4. Top with 2 more sheets and brush with butter and spread last third of the filling.
- 5. The top last layer of filling cover with last sheets.
- 6. Cut in 9 or 12 squares and pore 1 cup of milk.
- 7. Bake in moderate oven (180 ºC) for 45-50 minute
- 8. When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
- 9. Serve with an extra small bowl of plain yoghurt.
Nutrition Facts : Calories 272.2, Fat 19.4, SaturatedFat 11, Cholesterol 138, Sodium 310.1, Carbohydrate 16.8, Fiber 0.5, Sugar 3.1, Protein 8
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