Saturday Special: Bulgarian Banitsa with Feta Cheese
A traditional phyllo pastry layered with whisked eggs, yogurt and crumbled feta.
1 package phyllo #7
5 eggs
2 cups yogurt
1 teaspoon backing soda
½ lbs bulgarian white cheese
½ unsalted butter stick
Preheat the oven to 450F
Add the baking soda to yogurt. Let it rest for 15 minutes. In the mean time whisk the eggs. In mixing bowl combine the yogurt with the whished eggs. Mix well until you get a homogenous texture.
In a sauté pan heat the butter until it melts. Brush the baking pan with some of the melted butter. Start placing the individual layer of phylllo by folding it and gently pushing it to the side of the pan. Repeat the same with the rest of the phyllo. Once you have placed all the sheets, with a knife cut the phyllo arrangement to 10 squares. Pour the hot butter through the cuts and top it evenly with the crumbled cheese. Finish it pouring on top the egg-yogurt mixture.
Place it in the oven and bake until it gets a golden crisp, about 35 minutes.
Find more recipes at MAZA Cooking Journals available on the iTunes store.
