Baba Dani makes the best banitsa recipe which is a staple of the Bulgarian diet. Banitsa is a phyllo dough pie stuffed with feta cheese, eggs, and yogurt.
Banitsa is really easy to make and can feed a crowd of hungry folks. You can even make variations by adding ground meat or cooked butternut squash.
How To Make Bulgarian Banitsa
To start, mix the eggs, yogurt, feta cheese in large bowl until creamy. Add the water, baking soda, and a couple tablespoons of avocado oil. Mix well and and set aside.
Grab the biggest baking pan you have, ideally round. You may have to use two 9×16 baking dishes if you don;t have a large round one. Spoon a bit of mixture on the bottom of the baking dish and spread it thin from edge to edge.
Grab one layer of phyllo dough and gently bundle it together like a ball and fill the bottom of the baking dish with a bunch of these balls. Spoon enough egg mixture over to make it wet and repeat with another layer of phyllo balls covered in egg mixture.
Top with 3 sheets of phyllo, each one covered with egg mixture then add some slices of butter all over the top. Allow the banitsa to rest for 15 minutes and preheat the oven to 420F.
Bake for 25-30 minutes, or until the banitsa is deep golden brown. If it gets too much color while baking, cover with tin foil or parchment paper.
When the banitsa comes out of the oven, flip it over and allow it to rest upside down for 20 minutes before eating. You will need to rest the pan on two bowls or something so the pan can hang and the banitsa doesn’t get smashed. Enjoy!
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