Banitsa

 

The banitsa is one of the most iconic and beloved dishes in Bulgaria. It has a long tradition in Bulgarian cuisine and is consumed on various occasions, but it is especially popular during festive celebrations such as Christmas and New Year's. For these festive occasions, a coin or porcelain figurine is often hidden inside it to wish good luck to the one who finds it.

It is often served as part of a festive breakfast along with Bulgarian yogurt, fresh fruits, and coffee. It is also a popular dish at family and social gatherings.

Although it is a savory recipe, sweet versions also exist.

Banitsa has evolved over time and has adopted many regional and personal variations, making it unique and versatile. It is often filled with feta cheese and eggs, but you can also find versions with spinach, zucchini, pumpkin, or other ingredients. Phyllo dough is a key element in banitsa, and its crispy outer layer contrasts perfectly with the soft and flavorful filling.

You can find similar dishes throughout the Balkans with different names, such as "maznik" in North Macedonia or "gibanica" in Serbia.

INGREDIENTS:

- 400 grams (0.9 lb) of phyllo pastry sheets

- 200 grams (7 oz) of crumbled feta cheese

- 3 eggs

- 200 ml (1 cup) of plain unsweetened yogurt

- 1/4 cup (50 ml) of vegetable oil (preferably sunflower oil)

- Salt and pepper to taste

- Melted butter for brushing.

Preheat the oven to 180°C (350°F).

In a large bowl, beat the eggs and then add the crumbled feta cheese. Mix well until it's smooth. Add salt and pepper to taste (not too much salt, as feta is already quite salty).

In another bowl, mix the yogurt and oil.

Lay a sheet of phyllo pastry on a flat surface and brush it with melted butter. Then place another sheet on top and repeat the process until you have at least 4-5 sheets stacked.

Add a layer of the egg and cheese mixture on top of the phyllo sheets.

Place another layer of phyllo sheets over the egg and cheese mixture and brush them with melted butter.

Continue alternating layers of phyllo sheets and egg and cheese mixture until you run out of ingredients. Make sure to finish with a layer of phyllo sheets on top.

Pour the yogurt and oil mixture over the banitsa.

Take the banitsa to the preheated oven and bake it for about 40-45 minutes or until it's golden and crispy.

Remove from the oven and let it cool slightly before cutting it into portions and serving.

If you want to give it the typical appearance, which is a spiral shape, just roll up phyllo sheets into cylinders and arrange them in a spiral. This doesn't change the taste of the banitsa, so if you don't want to complicate things, make it as we have instructed.