Banitsa Recipe
Bulgarian banitsa is a beloved traditional pastry that has been a staple of Bulgarian cuisine for centuries. It’s a savory pastry made of layers of phyllo dough and a filling of eggs, cheese, and sometimes spinach or other vegetables. It is also sometimes called Bulgarian pie.
About Banitsa
The origin of banitsa can be traced back to the Ottoman Empire, where it was known as börek. However, over time it has evolved and become a distinct part of Bulgarian culture. It’s often eaten as a breakfast dish or as a snack throughout the day, and it’s a common dish to bring to celebrations and family gatherings.
Banitsa is more than just a delicious pastry; it’s a symbol of Bulgarian heritage and tradition. It’s a dish that has been passed down from generation to generation, and it’s a testament to the ingenuity and resourcefulness of Bulgarian cuisine.
In recent years, banitsa has gained popularity outside of Bulgaria, and it’s now available in many countries around the world. However, there’s nothing quite like enjoying a freshly baked slice of banitsa in the heart of Bulgaria, surrounded by the sights, sounds, and smells of this vibrant and beautiful country.
It is similar to Baklava, but yet different. While banitsa and baklava may appear similar at first glance, they are quite different in terms of their ingredients, preparation, and taste. Banitsa is a savory pastry made with phyllo dough and a cheese and egg filling, while baklava is a sweet pastry made with thick dough and a nut and honey filling. Both pastries are delicious in their own right and are an important part of the culinary traditions of their respective regions.
How to Make Banitsa
The preparation of banitsa can vary depending on the region and the family recipe. Some variations use yogurt or milk to create a creamier filling, while others add meat or mushrooms. However, the traditional filling of eggs and cheese remains the most popular.
To make banitsa, the phyllo dough is layered with the filling and then baked until it’s golden brown and crispy on the outside, while still soft and savory on the inside. It’s often served with yogurt or ayran, a traditional Bulgarian drink made from yogurt and water.
One of the unique features of banitsa is the way it’s cut and served. It’s typically cut into small squares or triangles, and each piece is carefully removed with a fork or spoon to ensure that the layers of phyllo dough and filling remain intact.
Serve Banitsa with other traditional breakfast foods such as sausage, ham, bacon, biscuits, or hashbrowns. For example you could pair it with a breakfast meat of choice plus this recipe for Cracker Barrell Hashbrown Casserole for a really rich and tasty breakfast or brunch.
Other Interesting Breakfast Foods
Want some other interesting international recipes to try for breakfast? Take a look at these ideas:
Banitsa Recipe
This recipe is for a traditional feta cheese version. You can also add other types of cheese, spinach, or other vegetables to the the cheese, egg ,and milk mix if desired.
Banitsa Recipe
Bulgarian Banitsa is a savory phyllo, egg, and cheese dish, that is perfect for breakfast or a snack.
Ingredients
- 16 sheets phyllo dough, thawed
- 2 cups feta cheese
- 3 large eggs
- 1 teaspoon salt
- 3⁄4 cup butter (melted)
- 1 cup milk
Instructions
- Preheat oven to 350 degrees,
- Brush melted butter on the bottom and sides of a baking pan.
- Ina medium bowl, mix salt, cheese and milk and eggs until fully combined
- Place 5 sheets of phyllo dough in the buttered baking dish and brush with melted butter.
- Add a layer of the egg, milk and cheese mixture until the phyllo is covered and place 3 more phyllo sheets on top.
- Repeat the layering process until all of the phyllo is used or you reach the top of the pan. Be sure to brush each layer of phyllo with butter!.
- Leave the last layer uncovered with phyllo. Or, cover the last layer half way through with just one sheet of phyllo baking and brush well with butter.
- Bake for 30-35 minutes or until golden and the center is springy (a knife inserted might come out with mixture on it but it should not be runny)
- Remove from oven and cover with a towel to let steam and soften the phyllo further. Serve when nearly cool.
Last Updated on August 29, 2023 by Carleen
