From wikipedia…Banitsa also transliterated as banica and banitza is a traditional pastry dish made in Bulgaria, Macedonia and Serbia, prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven.
Here’s my take on it.
- 1 Pack (500 g) Filo pastry
- 5 eggs
- 250 g white cheese – Feta
- 200 g yogurt
- 3 Tbsp all purpose flour
- 1/2 Tsp baking soda
- 200 g butter, melted
- 4 Tbsp olive oil
- Preheat oven to 350 F. Grease a large round pan (10 inch) or springform pan with 1 tablespoon olive oil. Set aside.
- In a medium bowl, beat eggs. Whisk in yogurt until smooth. Crumble in feta. Mix in flour and baking soda. This is the filling. Set aside.
- In a small bowl, stir olive oil with melted butter.
- Lightly dust work surface with flour. Unroll the phyllo sheets with the short end facing you. Gently brush the top sheet with the butter mixture. Add 2-3 tablespoons of feta yogurt in a thin line across the short side nearest you. Tightly roll up the phyllo sheet to the other short side. Place seam side down with one end in the center and spiral around in a circle. Repeat with remaining phyllo sheets, continuing to wrap them around the center until you reach the edge of the pie pan.
- Drizzle the top of the banitsa with the remaining butter mixture.
- Place in the oven. Bake until the top is golden brown, 45-50 minutes to 1 hour.
- Let cool for 10-15 minutes before serving. Serve with honey and enjoy!