Cookbook:Egg, Cheese and Phyllo Casserole (Banitsa)


 * Cuisine of Bulgaria

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.

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

Procedure

 * 1) Mix 6 of the eggs, the grated butter, both cheeses, and the yogurt.
 * 2) 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.
 * 3) Finish with a layer of phyllo dough on top.
 * 4) Cut the banitsa into serving pieces.
 * 5) Mix the last egg with the soda water, and stir well.
 * 6) Pour the egg mixture over the banitsa, and make sure there are no pieces of the phyllo dough left dry.
 * 7) Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until golden. Enjoy!

Notes, tips, and variations

 * For spinach banitsa, substitute 3 of the eggs with ½ kilogram spinach, washed, cut and lightly fried (no more than 5 minutes).
 * For green onion banitsa, substitute 3 of the eggs with 5–10 stalks of green onion (about 1 cup chopped), lightly fried (no more than 10 minutes).
 * Instead of piling the phyllo leaves on top of each other, you can just spread the mixture on the phyllo, top with a little soda and roll two of the leaves up around the mixture. The rolled phyllo is then aligned in a spiral in the pan. Sprinkle with some oil before baking.