Egg, Cheese and Phyllo Casserole (Banitsa)
This is a popular dish from Bulgaria and can be eaten on its own or as part of a main meal. This recipe will serve 2–3 people and can be prepared in less than 1 hour. It is adapted from Ralitsa Roesing's kitchen.
Servings
2–3
2 packets phyllo dough (Bulgarian "fini kori" or phyllo from the frozen section)
200 grams kashkaval cheese (or a mixture of cheddar and mozzarella), cut in small pieces
500 grams sirene or feta cheese, crumbled
7 eggs
100 grams of butter
½ cup soda water
1 cup yogurt
Mix 6 of the eggs, the grated butter, both cheeses, and the yogurt.
In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time.
Finish with a layer of phyllo dough on top.
Cut the banitsa into serving pieces.
Mix the last egg with the soda water, and stir well.
Pour the egg mixture over the banitsa, and make sure there are no pieces of the phyllo dough left dry.
Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until golden. Enjoy!
40 minutes
- •For spinach banitsa, substitute 3 of the eggs with ½ kilogram spinach, washed, cut and lightly fried (no more than 5 minutes).
- •For green onion banitsa, substitute 3 of the eggs with 5–10 stalks of green onion (about 1 cup chopped), lightly fried (no more than 10 minutes).
- •Instead of piling the phyllo leaves on top of each other, you can just spread the mixture on the phyllo, top with a little soda and roll two of the leaves up around the mixture. The rolled phyllo is then aligned in a spiral in the pan. Sprinkle with some oil before baking.