Entree: Bulgaria – National Cuisine – Баница ➤ Banitsa (Baked layered phyllo pastry filled with eggs and Bulgarian white brine cheese)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 12 sheets phyllo (filo) dough, thawed if frozen
- 6 tbsp (85 g) unsalted butter, melted
- 12 oz (340 g) sirene cheese or feta, crumbled
- 4 large eggs, approx. 7 oz (200 g) total edible weight
- 1 cup (240 ml) plain yogurt
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) fine salt, adjust if cheese is salty
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for pan
- 1 tbsp (10 g) toasted sesame seeds or nigella seeds for sprinkling (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9 x 13-inch (23 x 33 cm) baking pan or a round 10-inch (25 cm) pan.
2. In a bowl, whisk eggs, then stir in yogurt and baking soda until combined. Add crumbled sirene (or feta), salt, and pepper; mix into a spreadable filling.
3. Unroll phyllo and keep covered with a damp towel to prevent drying. Brush the bottom and sides of the pan with a little melted butter.
4. Layer 3–4 sheets of phyllo in the pan, brushing each sheet lightly with melted butter. Spread one-third of the cheese-egg mixture evenly over the phyllo.
5. Repeat two more times with 3–4 phyllo sheets, buttering between sheets and adding the filling in layers. Finish with 2–3 top phyllo sheets, brushing each with butter.
6. Using a knife, score the top pastry into squares or diamonds to ease cutting after baking. Brush the entire top with remaining butter and sprinkle with sesame or nigella seeds if using.
7. Bake for 35–45 minutes until the phyllo is deep golden and crisp and the filling is set.
8. Let Banitsa rest 10 minutes before slicing and serve warm.