A traditional breakfast in Bulgaria, banitsa is a symbol of Bulgarian culture and traditions. Made with filo pastry, eggs, and cheese, this decadent pastry is rightly regarded as the Queen of Bulgarian cuisine. Served with plain yoghurt or boza (a special Bulgarian alcohol), it can be eaten hot or cold. While many variations exist, it is the basic, cheese & yoghurt, easy to make banitsa we love so much. Skip your usuals and try your hand at this European delicacy, #DSSCRecommends banitsa for a Sunday breakfast unlike any other.
Prep Time: 40 minutes + 1 hour resting time
Caters To: Eight gobblers
Challenge Level: Beginner
From The Pantry:
- 300 grams sirene (or feta) cheese
- 500 grams yoghurt
- 4 eggs
- 100 grams butter
- 10 – 12 sheets of filo pastry
- In a bowl, crumble the cheese using a fork and mix with yoghurt.
- Add eggs, butter and using your hand or a whisk, mix them together.
- Flatten out the phyllo sheets and smear butter to keep them from drying.
- Spread the filling evenly on the phyllo sheet and roll.
- Arrange the rolls in a spiral form in a pan/tray.
- Coat with butter from top and bake for 20 minutes at 280C (no need to preheat the oven).
- Turn off the heat and allow the banitsa to rest in the oven for an hour, without opening.
- Cut into desired sizes and serve with yoghurt.
Banitsa is ready for breakfast! *Chomp, chomp*
Featured Image Courtesy: theculturetrip.com