Simple Bulgarian Banitsa Food

BANITSA

Steps:

• Preheat oven to 350° Fahrenheit (175° Celsius).
• Meanwhile, take a round oven-proof dish and grease it with oil or butter and set aside.
• Put drained feta in a mixing bowl and crumble it with a fork (or your fingers). Add yogurt, eggs and baking soda and mix everything well. Set aside.
• Spread one sheet of phyllo (filo) pastry on a clean work top, the wider side facing you. Brush some melted butter over the sheet.
• Spoon some of the Feta mixture over and spread around a little. Lift the edge closest to you and roll/fold into a "sausage".
• Now, roll this into a snail (like you would when making cinnamon rolls). Place the "snail" in the middle of your oven dish/cake pan.
• Repeat step 4 with another phyllo sheet. When ready, place it in the cake pan, just around the first "snail" and repeat with the rest of the sheets until you fill up you cake pan.
• When done, pour the leftover melted butter over banitsa. Transfer the pan in the oven and bake at 350° Fahrenheit (175° Celsius) for 25 minutes or until puffed and golden brown on top.
• When ready, take it out and let it cool slightly before slicing.
• Enjoy!

SIMPLE BULGARIAN BANITSA

Steps:

• 1. Preheat oven to 350 degrees, ( glass pyrex pan works great for this recipe) brush melted butter all over bottom amd sides of baking pan.
• 2. Mix salt, cheese and milk and eggsin a bowl , combine and stir ingredients well.
• 3. Put down 5 sheets of phyllo dough down in buttered pan and brush over with melted butter. You can also put down one sheet at a time and butter seperatelly.
• 4. Pour enough of the mixture to cover phyllo sheets and top with 3 more sheets.
• 5. Continue to repeat the process: put down 3 sheets and make sure to brush them well with butter then layer with mixture until all of the mixture is done, then cover with atleast 2 sheets. I preffer not to butter the top sheets as they tend to get very hard after the banitsa is done baking.
• 6. Bake for 25-35 minutes or until golden, make sure mixture is cooked in the middle by cutting into banitsa. When the mixture is cooked it will not be runny.
• 7. Once banitsa is done cover it with either a towell or the lid to the pan and let it sit and cool before cutting it or serving. Covering it lets the steam soften the phyllo dough sheets.

MACEDONIAN-BULGARIAN BANITSA WITH VARIATIONS ON SAVORY FILLINGS

Steps:

• FOR THE COTTAGE FILLING: Mash ingredients well together with a fork.
• FOR THE COTTAGE CHEESE AND SPINACH: Chop spinach and remove stems; simmer in butter covered in frying pan; add salt and remove from burner. Cool slightly and add cottage cheese and eggs; stir well. Cool before using.
• FOR THE COTTAGE CHEESE AND LEEKS: Above ingredients may be used substituting 2 cups chopped FRIED leeks for spinach.
• FOR THE SAUERKRAUT: Wash and drain sauerkraut thoroughly; melt butter in frying pan and add sauerkraut. Fry for 10 minutes; add paprika and cheese, stir well with a fork. Allow to cool and add eggs. Mix well.
• FOR THE MINCED MEAT AND ONION: Melt butter in frying pan and fry onions, green pepper and meat at medium heat, stirring constantly until meat has changed colour. Add paprika, tomatoes and salt. Mix well and continue to cook for another 10 minutes. Add black pepper. Allow to cool before using.
• FOR THE ONION: Melt butter in frying pan and sauté onions and peppers until soft, being careful not to burn. Add seasonings, stir. Remove from heat and allow to cool; add eggs. Mix well.
• FOR THE BANITSA: Dissolve 1/2 teaspoons sugar in 1/4 cup lukewarm water. Sprinkle yeast over it and let stand for about 10 minutes. Sift flour in bowl and make a well. Add salt and yeast mixture. Then add 1 cup lukewarm water and start mixing to form a dough. Knead, adding more flour until dough is soft, but not sticky.
• Cut into 9 sections and roll into balls. Let stand a few minutes. Take EACH ball and roll out until the size of a pie plate about 9 inches.
• Make into piles of three, brushing each circle with melted butter.
• You will have three piles with 3 circles in each pile brushed with melted butter except for the top circle.
• Take one circle and roll out on table. Stretch it as much as you can. The edge of the circle should be thin as the rest of the circle. Brush with melted butter.
• Take 1/3 of your prepared filling and spread along bottom edge of your circle and spread along one side. Roll up, cut in half lengthwise, seal each end with your fingers and place on a buttered baking pan. Repeat with the remaining circles. This will make 6 strips of pastry. Brush strips with butter. Let rise for about 1/2 hour and bake in a preheated oven for 350°F for about 1/2 hour until done.
• Traditioal Macedonian Recipes Ladies 'Auxiliary' " Mara Buneva".

BANITSA WITH WHITE CHEESE (BULGARIAN BANITSA WITH PHYLLO PASTRY)

Steps:

• 1. Cheese filling preparation: Beat the eggs and the pinch of baking soda, than add crumbed (or crushed) white cheese and then the yoghurt.
• 2. Spiral Banitsa (Vita Banitsa)/ Traditional preparation.
• 3. Use a round pan +-40cm diameter (the bigger the better).
• 4. Take 12 pastry sheets (phyllo pastry).Grease bottom of a pan with butter.
• 5. Spread a sheet, put a 2-3 small cubes of butter (or margarine), and spread the filling. Roll the sheet and place it in the middle of the pan (as a beginning of the spiral).
• 6. Do all the sheets the same way and join it with the end of the first sheet, making your spiral bigger and bigger.
• 7. When you out the last sheet and finish the spiral and fill the pan pore a tea cup of milk over the spiral.
• 8. Bake in moderate oven (180 ºC) for 45-50 minute
• 9. When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
• 10. Serve with an extra small bowl of plain yoghurt.
• Or (lazy way of preparation).
• 1. Take 12 pastry sheets (phyllo).Grease bottom of a pan with butter, no need of a round pan.
• 2. Place the first 3 sheets, spread the top sheet with butter, and spread first 1/3rd of the filling.
• 3. Place 2 more sheets and brush with butter spread 2nd third of the filling.
• 4. Top with 2 more sheets and brush with butter and spread last third of the filling.
• 5. The top last layer of filling cover with last sheets.
• 6. Cut in 9 or 12 squares and pore 1 cup of milk.
• 7. Bake in moderate oven (180 ºC) for 45-50 minute
• 8. When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
• 9. Serve with an extra small bowl of plain yoghurt.