Banitsa With White Cheese Bulgarian Banitsa With Phyllo Pastry Recipe

How to Make Banitsa With White Cheese Bulgarian Banitsa With Phyllo Pastry

1. **Cheese Filling Preparation:** In a bowl, whisk together 3 large eggs, 1/2 teaspoon baking soda, and a pinch of salt. Add 1 lb (450g) crumbled white cheese (such as sirene or feta) and 1 cup (240ml) plain yogurt. Mix well to combine.
2. **Spiral Banitsa:**
3. Preheat oven to 350°F (175°C).
4. Lightly grease a 16-inch (40cm) round baking pan with 2 tablespoons of melted butter.
5. Lay down one sheet of phyllo pastry. Brush with 1 tablespoon of melted butter. Sprinkle with 1/4 of the cheese filling.
6. Roll the sheet tightly from one of the long sides. Place this roll in the center of the prepared pan.
7. Repeat steps 3-4 with remaining phyllo sheets and filling, creating a spiral shape. The last sheet should overlap the beginning.
8. Drizzle 1/2 cup (120ml) of milk over the spiral.
9. Bake for 45-50 minutes, or until golden brown and crispy.
10. Remove from oven, brush with water, and cover with a clean kitchen towel to allow it to cool slightly.
11. **Layered Banitsa:**
12. Preheat oven to 350°F (175°C).
13. Lightly grease a 9x13 inch baking pan with 2 tablespoons of melted butter.
14. Lay down 3 sheets of phyllo pastry. Brush with melted butter.
15. Spread 1/3 of the cheese filling over the phyllo sheets.
16. Repeat layers 3-4 twice more, ending with the remaining phyllo sheets on top.
17. Cut into 9 or 12 squares. Pour 1 cup (240ml) of milk evenly over the top.
18. Bake for 45-50 minutes, or until golden brown and crispy.
19. Remove from oven, brush with water, and cover with a clean kitchen towel to allow it to cool slightly.
20. Serve both versions warm with a dollop of plain yogurt.