Savory Bulgarian Pastry Recipe
Story by Maximilian Mihaylov
My parents are immigrants from Bulgaria, and my sister and I are first-generation Bulgarian Americans. Banitsa- a traditional Bulgarian pastry dish- is one of my favorite recipes and has always been a regular staple in our house. It’s easy to make (if you’re using pre-made dough!) and always delicious.
Recipe Translation (with pre-made dough)
1 Baking pan with 2 inch high walls
1 Phyllo Dough roll
2-3 Tablespoons avocado oil (or on small stick of butter melted)
3/4 of a pound of Bulgarian Sheep’s Cheese (or feta cheese)
1/4 cup of sparkling water
Step 1: Take phyllo dough out of the package to defrost, must be at room temperature or the sheets will tear.
Step 2: Preheat oven to 200 C or 400 F
Step 3: Mix sheep’s cheese with one egg using a fork in a bowl
Step 4: Use oil/butter to coat the bottom of your baking pan. Then begin to lay the phyllo dough sheets one by one while placing small amounts of oil/butter in between each sheet.
Step 5: Once a little more than half of the sheets have been used spread the cheese egg mix onto the phyllo dough.
Step 6: Continue placing the rest of the phyllo dough sheets with oil in between as before until there are none left.
Step 7: Mix the other egg with the sparking water in the same bowl as before.
Step 8: Poke the top layer of phyllo dough with a fork a few times to make small holes then pour the sparkling water egg mix on top of the banitsa making sure to cover all four corners.
Step 9: Place in the oven for about 30-40 minutes or until the tops are significantly golden brown.
Step 10: Remove and allow to cool for 30-40 minutes before serving.
Feel free to reheat the following morning in the microwave or eat it at room temperature.