Banitsa (Bulgarian Cheese Pie)

By stancec44

Banitsa (Banica, Banitza) is a Bulgarian cheese pie. I made a traditional version by wrapping phyllo sheets around a filling of eggs, feta, and yogurt, then arranging the rolled sheets in a circular pattern. It is sometimes made by placing the filling between layers of phyllo. To be honest, I was a little nervous trying this dish. Yogurt and feta can be strong to me, but this absolutely blew me away. I loved the presentation, especially when sliced to reveal the layers of phyllo and filling. Mixed with the eggs and flour, the filling had a creamy and light consistency. The baking soda reacts with the acidity of the yogurt to help create that lightness. Drizzled with honey, it was a perfect breakfast. It can be served hot or cold. I served it about 20 minutes after baking drizzled with honey.

There are many other variations that may include spinach (spanachena banitsa), milk (mlechna banitsa), pumpkin (tikvenik), leek and onion (luchnik), cabbage (zelnik), or apple (shtrudel).

If you are assembling your pie in a springform pan, place the pan on a rimmed baking sheet in the oven to catch any dripping that might seep through.

If you can find it, try to use Sirene or Bulgarian feta cheese. If not available, use the best quality feta you can find.

Ingredients

• 1/4 1/4 2 cup + 2 tablespoons olive oil
• 1/4 1/4 2 cup + 2 tablespoons olive oil
• 1/4 1/4 2 cup + 2 tablespoons olive oil
• 3 3 3 eggs
• 3 3 3 eggs
• 3 3 3 eggs
• 2 2 2 cups plain whole milk yogurt
• 2 2 2 cups plain whole milk yogurt
• 2 2 2 cups plain whole milk yogurt
• 12 12 12 ounces sirene or feta cheese, rinsed
• 12 12 12 ounces sirene or feta cheese, rinsed
• 12 12 12 ounces sirene or feta cheese, rinsed
• 1/3 1/3 1/3 cup all purpose flour
• 1/3 1/3 1/3 cup all purpose flour
• 1/3 1/3 1/3 cup all purpose flour
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt (If feta is not salty)
• 1/2 1/2 1/2 teaspoon salt (If feta is not salty)
• 1/2 1/2 1/2 teaspoon salt (If feta is not salty)
• 1 1 1 pound phyllo sheets
• 1 1 1 pound phyllo sheets
• 1 1 1 pound phyllo sheets
• 8 8 8 ounces unsalted butter, melted
• 8 8 8 ounces unsalted butter, melted
• 8 8 8 ounces unsalted butter, melted
• 1/3-1/2 1/3-1/2 1/3-1/2 cup carbonated water
• 1/3-1/2 1/3-1/2 1/3-1/2 cup carbonated water
• 1/3-1/2 1/3-1/2 1/3-1/2 cup carbonated water
• Honey for drizzling
• Honey for drizzling
• Honey for drizzling

Details

Servings 2
Adapted from tarasmulticulturaltable.com

Preparation

Step 1

Preheat oven to 350 degrees F. Grease 2 (9 inch) pie pans or springform pans with 1 tablespoon olive oil each, then dust lightly with flour.

In a medium bowl, beat eggs. Whisk in yogurt until smooth. Crumble in feta. Mix in flour, baking soda, and salt if using.

In a small bowl, stir 1/4 cup olive oil with melted butter.

Lightly dust work surface with flour. Unroll the phyllo sheets with short end facing you. Gently brush the top sheet with the butter mixture. Add 2-3 tablespoons of the feta yogurt in a thin line across the short side nearest you. Tightly roll up the phyllo sheet to the other short side. Place seam side down with one end in the center and spiral around in a circle. Repeat with remaining phyllo sheets, continuing to wrap them around the center until you reach the edge of the pie pan. Fill the other pie pan.

Drizzle the top of the pies with remaining butter mixture and lightly with seltzer water to barely moisten.

Bake in preheated oven until the top is golden brown. Allow to cool 10-20 minutes before drizzling with honey and serving.