Banitsa – a traditional Bulgarian pie made from the finest puff pastry with cheese filling. Typically, the banica is baked in the form of a snail, and in big holidays – Christmas or New Year – put there mascot for good luck. It can be a coin or a figurine, or even a piece of paper with a prediction. When in Bulgaria, be sure to try local banitsa in numerous cafes and eateries. Or bake this simple and equally tasty cake at home, wrapped in a few sheets of filo pastry stuffed with yogurt and any pickle cheese, for example, siren or feta. The cake is very juicy and сытным. 
Time: 40 мин. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 sheets of filo pastry
- 8 tbsp. l butter
- 220 gr Bulgarian cheese siren or feta, large crumbled
- 350 gr Bulgarian yogurt kisselo melyako (preferably from sheep’s milk)
- 4 eggs
- 1 egg yolk
- Equipment: 1 (25 cm.) Detachable mold for cake
Recipes with similar ingredients: filo dough, feta cheese, yogurt, the eggs
Recipe preparation:
- Beat yogurt with 4 whole eggs. Add cheese, salt, pepper and mix.
- Melt the butter. Take two sheets of filo dough and grease them with melted butter. Top with a third leaf and grease with butter. Flip and oil non-greased side. Put a quarter of the yogurt-cheese mixture on prepared sheets.
- Then roll the dough along the long side like a sausage. Should get a long thin roll. Repeat the whole process 3 more times, to get 4 long rolls with three sheets of filo in everyone.
- Place a baking dish on a baking sheet (or just round bottom of the mold on a baking sheet covered with parchment paper). Start laying out the first roll along the edges of the circle, adding to it the next roll, folding them with a snail to the center. Whisk the yolk with with the remaining melted butter and grease the entire banitsa.
- Bake at 200 ° C for approximately 25 minutes. Banitsa should be golden. It can be made as a snack and eat hot, warm or cold.
