Imagine a crispy, golden pastry that melts in your mouth, revealing a creamy, savory filling of spinach and feta that transports you straight to the heart of Bulgaria! Banitza is not just a recipe; it's a culinary journey that combines centuries-old tradition with mouthwatering flavors that will make your taste buds dance. Whether you're a food adventurer or simply craving something extraordinary, this Bulgarian cheese and spinach cake promises to be the most delectable surprise you'll experience in your kitchen today.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Bulgaria
Serves: 8 servings
Ingredients
- Spinach, cooked and chopped
- Feta cheese, crumbled
- Eggs
- Phyllo dough
- Butter, melted
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with some of the melted butter.
- In a large mixing bowl, combine the cooked and finely chopped spinach with crumbled feta cheese. Season the mixture with salt and freshly ground black pepper to taste.
- Crack the eggs into the spinach and cheese mixture, whisking thoroughly to create a smooth, well-integrated filling. The eggs will help bind the ingredients together.
- Carefully unroll the phyllo dough sheets and cover them with a slightly damp kitchen towel to prevent drying out.
- Begin layering the phyllo sheets in the prepared baking dish, brushing each sheet generously with melted butter before adding the next. Create alternating layers of buttered phyllo and spinach-cheese mixture.
- Continue layering until all ingredients are used, ensuring the top layer is a buttered phyllo sheet for a crispy golden crust.
- Using a sharp knife, score the top of the unbaked banitza into diamond or square portions to make cutting easier after baking.
- Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and crispy and the filling is set.
- Remove from the oven and let the banitza cool for 10-15 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice into portions and serve warm as a delightful Bulgarian appetizer or light main course.
Tips
- Keep your phyllo dough covered with a damp towel to prevent it from drying out and cracking during preparation.
- Be generous with melted butter between layers - this ensures a crispy, flaky texture that's characteristic of authentic banitza.
- Allow the banitza to rest for 10-15 minutes after baking, which helps the filling set and makes cutting easier.
- For extra flavor, consider adding a pinch of nutmeg or some chopped fresh herbs to your spinach and cheese mixture.
- Serve warm for the best texture and most enjoyable eating experience.
- If you're not confident in layering phyllo, work slowly and carefully, and don't worry if it's not perfectly neat - rustic is delicious!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
