“Banitsa” is a traditional Bulgarian breakfast that has been feeding families for decades and decades. Banitsa has been laid on tables for holidays and occasional family gatherings and it is probably the Bulgarians’ favorite breakfast.
Now, I will share with you my family’s recipe and teach you step by step how to make it on your own. If you like Feta and you eggs, this may become your favorite breakfast as well.
Are you ready for the Bulgarian Recipe Challenge? Just kidding- it is easy to make and if you follow the instructions and the proportions.
- 1 package of phyllo dough/pastry dough ( You can usually find in the frozen section of almost any grocery chain)
- 10 oz Feta Cheese
- 3 eggs
- 1/2 plain yogurt ( it can be low-fat as well)
- 1 ts baking soda
- 1 ts salt
- olive oil (I us olive oil but you can always substitute it with sunflower oil)
- Preheat the oven to 400 degrees F.
- For the filling: In a bowl beat the 1/2 yogurt to make it more liquidy. Add the baking soda to the yogurt so that the yogurt can rise from the reaction between the soda and the acid in the yogurt. Add the eggs, beat them with the yogurt. Add the 10 oz feta and one tablespoon of olive oil. Voila! Your filling is ready.
- Now you need a deep baking dish that you need to grease with some olive oil.
- This step includes layering the banitsa:
- First you lay one sheet of phyllo dough over the greased baking dish and drizzle olive oil over it.
- Lay another sheet of phyllo dough and with a spoon sprinkle and distribute some of the pre-made filling over the sheet.
- Lay another sheet of phyllo dough and drizzle olive oil..then repeat with the filling… The steps continue repeating until you have one phyllo dough sheet left. That is the sheet that covers the banitsa. You tuck in the outer side of the banitsa and close it.
If you would like to experiment with flavors, I would suggest to you to mix the filling with fresh-cut spinach. It turns out perfectly well.
**While layering, I make sure that I wrinkle the phyllo dough sheets to make the banitsa look more fluffy.
If you have a little bit of filling left, you can sprinkle it on top of it and a little bit of olive oil to make it golden brown and crispy.
Your banitsa is now ready to jump in the oven and stay there for about 35 minutes.
When it comes out of the oven, let it cool off and cut.
You can serve it with a glass of Ayran.
Good luck and if you have any questions, feel free to email me.