Spinach Banitza Food

SPINACH BANITZA

Spinach Banitza image

A savory Bulgarian pastry made with filo dough and stuffed with a light filling of spinach, cheese and eggs. I first had banitza at a wonderful restaurant, the Acacia Fillo Bar in Vancouver's West End. After reading this recipe ... http://www.banitza.com/ and several others on the internet, I combined elements from several sources to create my own banitza recipe. Boy, did it come out YUM!!! Labor intensive, but NOT difficult, and SO worth it!!

Provided by Muzicgirl

Categories Savory Pies

Time 1h15m

Yield 1 banitza, 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb phyllo pastry (1/2 package)
3 eggs, beaten
1 lb bulgarian cheese (or feta cheese)
1/4 cup melted butter
1 cup unsweetened whole milk yogurt
1 lb spinach, chopped
1 leek, white and light green parts only, thinly sliced
1 teaspoon olive oil, for frying

Steps:

The filo dough takes two hours to thaw, so either plan ahead, and let it thaw in the refrigerator overnight, or be sure to put it out early in the day.
Put the chopped spinach and finely sliced leek in a frying pan with a very small amount of oil. Sauté just until spinach is wilted, and leeks have become transparent (about 5 minutes).
Set spinach mixture aside to cool.
In a large bowl. mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy.
Add well-drained cooked spinach, mix lightly.
Take a sheet of filo dough, lay it flat, brush it with melted butter, and stack another sheet of dough on top. Butter again, then lay one more sheet on top. Now you have a stack of three layers. With a teaspoon, place a line of filling all along the bottom edge, then, roll it up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. (I used a pizza pan, it worked perfectly) The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral. Repeat until all mixture is used. Brush the remaining butter all over the top. Bake about 30 minutes @ 400 F, or until golden.

Nutrition Facts : Calories 315.5, Fat 20, SaturatedFat 11.3, Cholesterol 107.9, Sodium 650.4, Carbohydrate 19.9, Fiber 1.6, Sugar 1.8, Protein 14.8

SIMPLE BULGARIAN BANITSA

Simple Bulgarian Banitsa image

Banitsa is a very popular dish in Bulgaria, there are many ways to make it and variations in ingredients. My recipe is simple and has always came out great.

Provided by mis liz

Categories One Dish Meal

Time 45m

Yield 1 banitsa, 8 serving(s)

Number Of Ingredients 6

Ingredients

16 sheets phyllo dough, thawed
2 cups feta cheese
3 large eggs
1 teaspoon salt
3/4 cup butter (melted)
1 cup milk

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.

Nutrition Facts : Calories 411.5, Fat 30.4, SaturatedFat 18.4, Cholesterol 153.2, Sodium 1086.2, Carbohydrate 23.1, Fiber 0.7, Sugar 1.7, Protein 11.6

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