Bulgaria / Breakfast
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.
Ingredients
- phyllo dough, Bulgarian fini kori or frozen phyllo2 packet
- kashkaval cheese, or a mixture of cheddar and mozzarella; cut in small pieces200 g
- sirene or feta cheese, crumbled500 g
- egg7
- butter100 g
- soda water1/2 cup
- yogurt1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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!
