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.
Source and licence
"Egg, Cheese and Phyllo Casserole (Banitsa)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egg,_Cheese_and_Phyllo_Casserole_(Banitsa), revision 4605238), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egg,_Cheese_and_Phyllo_Casserole_(Banitsa)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4605238
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 packets phyllo dough (Bulgarian "fini kori" or phyllo from the frozen section)
- 200 grams kashkaval cheese (or a mixture of cheddar and mozzarella), cut in small pieces
- 500 grams sirene or feta cheese, crumbled
- 7 eggs
- 100 grams of butter
- ½ cup soda water
- 1 cup yogurt
Method
- 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!