Banitza is one of the most popular and typical Bulgarian dishes, more of a
breakfast or snack thing than a main course. There are many shapes and varieties
of banitza - with cheese, spinach or butternut squash, but the cheese one is the
most common and famous one.
Ingredients:
10-12 sheets Filo pastry (it is difficult to roll the sheets in the correct
thickness, so I suggest you buy the ready made ones from your supermarket)
500 gr white cheese (you can use Feta although it is not quite the same as the
Bulgarian White Brined Cheese - see below for info on how to purchase on the
Internet)
1/2 pack butter (melted)
3-4 eggs
250 ml soda water
pinch of salt
Instructions:
Oil a medium size deep oven dish, cover bottom with a sheet of filo pastry,
sprinkle melted butter, sprinkle crumbled white cheese, and continue layering
filo pastry with butter and cheese. Finish with a layer of filo pastry and
butter. In a separate dish beat the eggs, add salt, and soda water. Pour slowly
over the dish with the banitza and let it soak in. Cook in a preheated oven
(180-200 C) for about 40 minutes or until the banitza has risen slightly and has
nicely browned on top. Leave to cool for about 30 minutes and serve. I like it
with greek yoghurt on the side.
If you wish you can add sauteed spinach when layering the banitza.