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Banitsa
This is a popular dish from Bulgaria and can be eaten on its own or as part of a main meal. I have been eating leftovers for breakfast since I was a kid. It’s also known as Zelnik (or Pita) in Macedonia and is very similar to Spinakopita.
I use the thicker Phyllo, called Number Two (from what I have been told, there are 5 different thicknesses). Handling Phyllo is an art and a science. You must keep it moist, but not wet, while you are working with it. I cover it with a damp kitchen towel at all times. My advise…Work Fast!
For the Feta, I use French, which is a bit creamier. If I can’t get that, I get Bulgarian. Greek Feta is ok. There are many that are just awful. If you go to a Mediterranean shop, you can taste the different types of Feta.
Filling:
30 oz of Frozen Spinach. Cook down a little bit to remove the liquid
30 oz. Ricotta Cheese
4 Eggs
½ c to 1 c Feta, cubed
Salt to Taste
Mix Ingredients together
Melt one stick of butter. Use this to brush each sheet of dough after placing it into the pan
Grease a cookie sheet pan.
Place 4 sheets of dough on the sheet pan, brushing each with butter after laying it down.
Spread ¼ of the filling over the top sheet
Place 3 additional sheets of dough, brushing each with butter
Spread ¼ of the filling over the top sheet
Repeat the last step, then repeat it again
Top with 3 or 4 more sheets, brushing each layer with butter
Roll each edge inward. Brush it liberally with butter
Bake for 10 minutes at 375, then for 35 minutes at 350.
Note: Recipe can be cut in half by folding over each sheet of phyllo
You can experiment with different types of fillings. I sauté leek to add to the filling, in lieu of spinach. For desserts, I do Apple or Winter Squash (with sugar and cinnamon), or Cherry with sugar. With cherry, since it is so juicy, I sprinkle a little Cream of Wheat to absorb some of the liquid.
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