Traditional Bulgarian savory cake with centuries of history, banitsa is part of everyday breakfast and special celebrations such as Bulgarian New Year's Eve, where small amulets are hidden inside.
International
Banitsa
Traditional Bulgarian cheese and filo dough banitsa, authentic step-by-step breakfast recipe.
- Bulgaria
- Breakfast
- Light
- medium
- lactosa
25 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 11 g
- Carbohydrates 28 g
- Fat 21 g
Story behind the dish
Preparation
Banitsa is a Bulgarian preparation with medium difficulty. Set aside about 60 minutes in total (25 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of filo dough.
- Have ready: 400 g of sirene cheese (or feta).
- Have ready: 4 eggs.
- Have ready: 200 ml of Bulgarian yogurt.
- Have ready: 100 g of melted butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Beat the eggs with the yogurt
Beat the eggs with the yogurt, a pinch of baking soda and salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Crumble the sirene cheese and add it to the egg and yogurt mixture.
Crumble the sirene cheese and add it to the egg and yogurt mixture. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brush each phyllo sheet with melted butter.
Brush each sheet of filo with melted butter. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place a tablespoon of filling on each sheet and roll it up…
Place a tablespoon of filling on each sheet and roll it into a long strip, then roll it into a spiral. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place all the spirals together forming a circle in a mold...
Place all the spirals together forming a circle in a greased round mold. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brush with butter and remaining egg
Brush with butter and remaining egg, bake at 180°C for 30-35 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Do not saturate each sheet with filling, it may break when rolling.
- It is served hot, traditionally for breakfast.
Variations
- Banitsa con espinacas (banitsa sas spanak).
- Sweet banitsa with pumpkin (tikvenik).
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