Banitsa:
Bulgaria
| Copyright 2007 |
Banitsa is a wonderful Bulgarian pastry that serves as a main meal, side dish, or just a snack
on the go. Banitsa can be made with many types of filling although the most common are with
cabbage or Sirene (Bulgarian Feta like cheese).
To make Banitsa you will need filo pastry, 300/400g feta cheese, oil, 3 eggs and 100ml
carbonated mineral water.
on the go. Banitsa can be made with many types of filling although the most common are with
cabbage or Sirene (Bulgarian Feta like cheese).
To make Banitsa you will need filo pastry, 300/400g feta cheese, oil, 3 eggs and 100ml
carbonated mineral water.
Preparation:
# Put a small amount of oil at the bottom of a good sized deep tray, making sure it is covered
# Crumble your feta into small pieces in a bowl
# Cut your filo pastry in sheets a few centimeters bigger than your tray either end
# Put one sheet of filo pastry (horizontally) in the bottom of your tray then lightly oil the sheet all
over, lay another sheet of pastry (vertically) over the top and add some of your feta cheese on
top. Repeat this step until your filo pastry and feta are finished
# Fold the sides of the filo pastry over the top of your Banitsa
# Using a sharp knife, cut your Banitsa into the portion sizes you want
# Crack your eggs in a bowl and add your carbonated water, then whisk until it is frothy
# Pour your egg and water mixture over the top of your Banitsa, making sure that it goes into
the gaps between your portions (this is important)
# Bake your Banitsa for about 40 minutes at a moderate temperature, or until golden brown on
top
Banitsa can be eaten hot or cold, so you don't even have to worry about reheating it after it has
been made.
# Put a small amount of oil at the bottom of a good sized deep tray, making sure it is covered
# Crumble your feta into small pieces in a bowl
# Cut your filo pastry in sheets a few centimeters bigger than your tray either end
# Put one sheet of filo pastry (horizontally) in the bottom of your tray then lightly oil the sheet all
over, lay another sheet of pastry (vertically) over the top and add some of your feta cheese on
top. Repeat this step until your filo pastry and feta are finished
# Fold the sides of the filo pastry over the top of your Banitsa
# Using a sharp knife, cut your Banitsa into the portion sizes you want
# Crack your eggs in a bowl and add your carbonated water, then whisk until it is frothy
# Pour your egg and water mixture over the top of your Banitsa, making sure that it goes into
the gaps between your portions (this is important)
# Bake your Banitsa for about 40 minutes at a moderate temperature, or until golden brown on
top
Banitsa can be eaten hot or cold, so you don't even have to worry about reheating it after it has
been made.
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