Hello, my name is Dimitar Petkov and I am excited to share with you one of Bulgaria’s most cherished recipes – Banitsa! This unique pastry boasts layers of crispy phyllo/puff pastry immersed in a luscious mixture of creamy and tangy Feta cheese and eggs. It’s the perfect dish to enjoy on a lazy Sunday morning or as an appetizer at your next dinner party. Every bite is a flaky and cheesy delight, and once you try it you’ll be hooked!
Dimitar was born and raised in Sofia, Bulgaria. He has a passion for cooking and loves sharing traditional Bulgarian dishes with his friends and family. When he is not in the kitchen, he enjoys hiking in the mountains and playing the guitar.
Dimitar Petkov currently resides in Canada and grew up in Bulgaria.
Growing up in Bulgaria, Banitsa was a staple in my home and the recipe has been passed down through generations in my family. It is a dish that is deeply rooted in Bulgarian culinary heritage and is a staple in traditional Bulgarian cuisine. This savory pastry is often enjoyed during special occasions and is a great source of pride for Bulgarian people like myself. For me, making Banitsa is not just a cooking activity – it’s a way of preserving my culture and keeping my heritage alive.
Would you believe me if I told you that Banitsa has been around since the medieval Bulgarian Empire? The recipe has been passed down from generation to generation and has evolved over the years with the addition of new ingredients. One theory states that Banitsa originated from Ottoman cuisine and was introduced to the region during the Ottoman rule in the Balkans. Another popular theory suggests that the dish predates the Ottoman conquest and was enjoyed by Bulgarians dating back to the 10th century. Regardless of its origins, Banitsa remains a beloved and iconic dish in Bulgarian culture and cuisine.
What you need
Picture this: a flaky and buttery pastry, filled with tangy Feta cheese and eggs, baked to perfection until golden and crispy. Sounds like heaven on a plate, right? That’s Bulgarian Banitsa for you! This traditional Eastern European dish is everything you want in a savory pastry, and more. What makes this dish so special is the combination of crispy phyllo/puff pastry sheets and creamy, savory filling. The filling is made with eggs and Feta cheese, and seasoned simply with salt and pepper. The pastry layers are brushed with butter for extra richness and flakiness, then baked in the oven until golden and delicious. Making Banitsa is a labor of love, but the final result is worth it. With this recipe, every step is explained with detailed instructions and tips to ensure that you get the perfect Banitsa every time. So go ahead and try this recipe, and let the buttery and cheesy aroma fill your kitchen!
Ingredients:
- Phyllo/Puff Pastry Sheets – The pastry sheets are the backbone of the Banitsa recipe, and need to be thin and flaky. Can be substituted with puff pastry in some cases.
- Feta Cheese – This briny and crumbly cheese is the star of this recipe, and balances out the sweetness of the pastry. Can be substituted with ricotta or cottage cheese.
- Eggs – The eggs provide both richness and structure to the Banitsa. Can be substituted with 2 cups of Greek yogurt.
- Butter – The butter is used to brush the pastry in between layers, adding richness and a buttery flavor. Can be substituted with olive oil.
- Milk – The milk is used to soak the pastry layers and make them flaky. Can be substituted with water.
- Salt – The salt provides flavor and brings out the taste of cheese and pastry. Can be substituted with any type of salt.
Utensils:
- Large Mixing Bowl
- Pastry Brush
- 9×13 inch Baking Dish
- Sharp Knife – for cutting the Banitsa into serving pieces
- Cutting Board – for cutting the Banitsa into serving pieces
- Small Saucepan – for melting the butter
Phyllo/Puff Pastry Sheets: The foundation of the Banitsa
As someone who loves to bake, I find the Phyllo/Puff Pastry Sheets to be an incredibly challenging ingredient to work with properly. These delicate sheets require a steady hand and patience to handle, and may easily break or tear if not handled right. But despite all of this, when it comes to Banitsa, there just isn’t a substitute ingredient that can match the flakiness and lightness of a perfectly handled Phyllo/Puff Pastry. The feeling of cracking open a piping hot slice of Banitsa, with the buttery, crispy layers of phyllo unfolding slowly, is truly magical. While these pastry sheets can be intimidating, I reassure you that with a little practice and a lot of butter, they will be the highlight of your Banitsa.
Feta Cheese: The salty, tangy star of the Banitsa
As a self-proclaimed cheese connoisseur, I have to say that Feta is one of my favorite cheeses. The tart and salty flavor is a perfect complement to the rich and buttery pastry of Banitsa. But Feta is not only delicious, it’s also a healthy cheese! This crumbly white cheese is made from sheep or goat’s milk and is packed with protein, calcium and Vitamin D. While some may shy away from Feta due to its strong flavor, I encourage everyone to give it a try in Banitsa. Its flavor pairs perfectly with the egg and butter in this recipe, and carries the dish from a flaky pastry to a savory and satisfying meal that will be a hit with everyone.
What to serve it with?
I love to serve Banitsa with a side of fresh Bulgarian yogurt. The tanginess of the yogurt pairs perfectly with the creaminess of the Feta cheese filling, making every bite a burst of flavor. The yogurt is also a traditional Bulgarian staple, and it holds a special place in my heart. I remember eating it with my family during breakfast and it was always present at our dinner table. I highly recommend trying Banitsa with Bulgarian yogurt, as it is the perfect finishing touch to this already delicious dish.
Summary
As you can see, Banitsa is much more than just a dish – it is a representation of a rich and vibrant culture, one that I am proud to call my own. I hope that you enjoyed this recipe and that it inspires you to explore the wonderful world of Bulgarian cuisine. Now, it’s time for you to try it and let me know how it turned out. What’s your favorite way to serve Banitsa? Do you have any tips or tricks to making the perfect Banitsa? Tell me in the comments below, I’d love to hear from you! And until next time, happy cooking!
Here’s the recipe:
Bulgarian Banitsa: A Flaky and Cheesy Delight Straight from Bulgaria's Culinary Heritage
Equipment
- Large mixing bowl
- Pastry Brush
- 9x13 inch baking dish
- Sharp Knife
- cutting board
- Small saucepan
Ingredients
- 12 Phyllo/Puff Pastry Sheets
- 500 g Feta Cheese
- 4 Eggs
- 100 g Butter
- 1/2 cup Milk
- 1/2 tsp Salt
Instructions
- Preheat the oven - Preheat the oven to 375°F (190°C).
- Melt the butter - In a small saucepan, melt the butter over low heat. Set aside. - Be careful not to burn the butter while melting. Alternatively, you can microwave the butter in 10-second increments until melted.
- Prepare pastry sheets - Take the phyllo/puff pastry sheets from the package and using a sharp knife, carefully cut them to fit the size of a 9x13 inch baking dish. The pastry should hang over the sides of the dish. - Work gently and avoid tearing or stretching the pastry sheets too much, as they may break. Cover the unused pastry sheets with a damp kitchen towel to prevent them from drying out.
- Mix the filling - In a large mixing bowl, beat the eggs and crumble the feta cheese. Mix until well combined. - Consider using a whisk or a fork to crumble the cheese, as you want it to be crumbly but not too fine. If you prefer a richer filling, add 1/2 cup of Greek yogurt or sour cream to the egg and cheese mixture.
- Layer the pastry and filling - Brush the bottom of the baking dish with the melted butter. Lay one sheet of pastry on the bottom and brush it with butter. Repeat with 5 more sheets, brushing each one with butter. Pour in the egg and cheese mixture, spreading it evenly. Continue layering the pastry sheets and butter until you have used up all the sheets. Brush the top pastry sheet with butter. - If the pastry sheets tear, don't worry. Just patch them up and continue layering. Make sure to use enough butter between the layers to ensure flakiness.
- Bake the Banitsa - Pour the milk over the top of the pastry and bake in the preheated oven for 35-40 minutes, until golden brown. - The Banitsa is done when the top is golden and crispy, and the filling is set. The milk will ensure that the pastry is crispy and flaky, while the filling is creamy and savory.
- Cool and serve - Let the Banitsa cool in the baking dish for 5-10 minutes. Using a sharp knife, cut it into squares or diamond shapes. Serve warm or at room temperature. - Banitsa can be kept in the fridge for up to 4 days. Reheat it gently in the oven or microwave before serving.
