Bulgaria / Breakfast
Banitsa
A filo spiral with white cheese and eggs, doused in yoghurt and bicarbonate before baking.
Ingredients
- Filo pastry500 g
- Bulgarian white cheese, crumbled500 g
- Eggs5
- Yoghurt250 g
- Bicarbonate of soda1/2 tsp
- Butter, melted120 g
- Sunflower oil60 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Crush the cheese with a fork and work in four of the eggs: the filling should stay crumbly rather than becoming a paste.
Mix the melted butter with the sunflower oil: that lets the sheets crisp without burning.
Lay two overlapping filo sheets, brush with the fat, scatter the filling in a crumbly line along the long edge and roll it loosely.
Coil the roll into a round tin from the centre outwards, leaving a couple of millimetres between the turns.
Whisk the yoghurt with the last egg and the bicarbonate and pour it over, aiming into the gaps between the coils.
Bake at 180 °C for forty-five minutes, to a deep gold. Cover with a cloth for ten minutes out of the oven.
