Banitsa with Cheese
A crispy, golden banitsa made from thin pastry, salty white cheese, eggs and yogurt — a classic Bulgarian pastry for a warm breakfast.
Ingredients
- Bulgarian white brine cheese300 g
- egg4 pcs
- plain yogurt120 ml
- phyllo dough400 g
- butter100 g
- sunflower oil30 ml
- sparkling water50 ml
Instructions
Preheat the oven to 180°C. Melt the butter and mix it with sunflower oil; use part of the mixture to grease a round baking dish.
Crumble the Bulgarian white cheese (sirene). In a separate bowl, whisk the eggs with plain yogurt, then stir in the crumbled cheese.
Layer two sheets of phyllo pastry on top of each other, brush them with the butter-oil mixture, spread on a portion of the filling and roll up into a log.
Place the log in the center of the dish, coiling it into a spiral. Repeat with the remaining phyllo sheets and filling, extending the spiral out to the edges of the dish.
Drizzle the banitsa with the remaining butter-oil mixture and sprinkle evenly with sparkling water.
Bake for 40–45 minutes at 180°C, until the top is puffed and golden.
Remove the banitsa from the oven, cover with a clean towel and let it rest for 10 minutes so the filling settles and the crust softens slightly. Serve warm.
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