Bulgarian banitsa

Category: Bakery products
Kitchen: bulgarian
Bulgarian banitsa

Ingredients

filo dough 500 g
cheese (feta) 450 g
butter 150 g
milk 350 ml
chicken eggs 4 things

Cooking method

  • We always eat such an airy banitsa instantly and, as a rule, it should be eaten this way - still lukewarm!
  • It is just as quick and easy to prepare, look here:
  • Bulgarian banitsa We take out the filo dough from the freezer in 1 -1.5 hours, defrost it without unpacking. We take out 2 sheets and put them on a baking sheet, oiled or covered with parchment paper (you can put them in a mold). Sprinkle the crumbled cheese on top (you can add feta, like mine). It is not worth pouring too much, as there will be many more layers.
  • Bulgarian banitsa Cover with the next two layers of filo dough and repeat until the last sheets. Today I made a small portion - these are 4 layers (2 sheets each, for a total of 8 filo sheets).
  • Bulgarian banitsa Cut all layers into squares or rectangles.
  • Bulgarian banitsa Pour first with melted butter, then a mixture of beaten eggs and milk. Shake the dish well so that the mixture saturates all the layers and send it to the oven.
  • Bulgarian banitsa We bake the banitsa in the oven heated to 180 * C 35-40 minutes until golden brown.
  • Bulgarian banitsa We remove from the oven, separate the portioned pieces and serve in the heat of the heat!
  • Bulgarian banitsa Bon Appetit!

The dish is designed for

8 people

Time for preparing:

1 hour

Cooking program:

oven

Note

Banitsa - a puff pie stuffed with minced meat, feta cheese and eggs, spinach, cabbage, leeks, as well as ground or crushed nuts with sugar, crushed pumpkin with sugar, etc .; a traditional Bulgarian dish.

Ilmirushka
Marina, what a beauty! I took it away, I will do it. Thank you!
TATbRHA
Where else can you get this filo in our area ... not found ... Maybe thin lavash will do?
Twig
Oh! Taste-beauty! To bookmarks! Don't forget to buy a filo!
Mirabel
what deliciousness !!! somehow forgot about this yummy!
thank you for reminding!
Seberia
Ooh, I think it's incredibly delicious
Ilmirushka
Tatyana, we don't sell filo either. I adapted thin lavash in some recipe ... so very much
TATbRHA
Ilmirushka, that's great, that they adapted and told me!
Olgita
Girls tell me about adaptation. Is lavash in one layer equal to a sheet of filo dough? Or do you need several layers of lavash? Thank you
Ilmirushka
Olgita, no-no-no, filo is MUCH thinner than lavash. That is, if filo is 2 layers, then lavash is 1.




Girls, this cake from Lerele Greek Pie with Minced Meat and Potatoes
I made from lavash Greek Pie with Minced Meat and Potatoes # 23
MariS
Ilmirushka, TATbRHA, Twig, Mirabel, Seberia, OlgitaThanks for the warm welcome of the recipe!
Filo dough is so thin that you can read the text underneath through one sheet of it.
It is possible to cook at home, but this is not an easy process and you need to have skills: be able to stretch the dough with the back of your hands in weight, because you cannot stretch the dough so thin on the table.
You can, of course, in the absence of filo, try rolling the puff pastry thinner and making 3 layers with filling - it will also be delicious.
Seberia
In Moscow, I saw filo dough for sale in Auchan. In the department where the frost is
MariS
Elena, there I bought it. Recently, I only find there, but before it was almost everywhere and everywhere.
VGorn
MariS, in Ufa, wherever I was looking! There is no such thing! Neither in the Metro, nor in Auchan ...: cray: Nowhere! And so you want! While reading from the morning, I almost choked ...
nut
Girls, filo dough is sold in almost all large supermarkets, wherever I have been - it is - Auchan, Metro, Zelgros, Atak, Spar, lies in the freezer section, usually next to puff pastry in this package
Bulgarian banitsa
I recently bought this in Metro, I often visit Globus - I also saw it
MariS
VGorn, Vika, it's a pity. Then it remains to be patient and try to cook at home - it will not be easy, but when were we afraid of difficulties ?!




Irina, Irish, next to me is only little Ashan and there it was with fire in the afternoon .... I found it only on the street. Ordzhonikidze. And before it was everywhere, because it is produced in the Moscow region.
nut
I just arrived from Globus (Elektrostal), bought a filo weight of 275g with a penny. a discount of 52 rubles, it will be just for banitsa and cheese, I also bought a Belarusian one - I will bake a pie
MariS
Irina, but you can grate the feta cheese on a large grate (it's not easy to crush a very dense one). Happy baking!
Fun
Girls, I bought Filo at Vkusville. If there is one near you, take a look at your)
nut
Maris-Marinochka, thank you for the recipe - I did it, I already ate it, my son and my wife came in - they venerated thoroughly, I made half a portion for a sample, I will make the next one with feta - I’m salty with cheese
MariS
nut, Irisha! This is the speed: I rushed to the store - I bought it, baked it in an instant and just as dashingly “persuaded” the pastries without a trace! When everyone is in a good mood, then it works out great and everyone is happy. I am very glad that everyone liked it!
nut
Marishka, so you and the girls are laughing now - it looks like my guests today and I ate the banitsa along with the baking paper, I didn't find it on the sheet where the whole thing was baked Sonny ate and praised that it was so crispy from above and below, and I Yes, yes, yes, it crunches deliciously, the dough is special, and only now I discovered that it was crunchy
Ilmirushka
Quote: nut
ate a banitsa along with baking paper, I did not find it on the sheet where the whole thing was baked
like this, I have never eaten myself or fed the guests
Irina, well, consider that you ate solid fibers
nut
Ilmirushka, so everything is still ahead Looks like she was so saturated with butter and an egg-milk mixture that she fried with the filo - but the main thing was that it was delicious
gala10
Oh, Marinochka, I almost missed such a wonderful recipe ... Thank you! I will definitely try.
MariS
Quote: nut
Mariska, so you and the girls are laughing now - it looks like my guests today and I ate a banitsa along with baking paper

Irish, well, have fun! Well - it happens ... If the son liked it. so we will assume that the baking paper was too thin and became an additional layer of filo dough during the baking process.

Quote: gala10

Oh, Marinochka, I almost missed such a wonderful recipe ... Thank you! I will definitely try.

Galina, it's not surprising to miss - there are so many recipes! I am very glad that I dropped by, bakes for good health.
alena40
TATbRHA, here on the site there is a recipe for how to make filo dough. I can't insert a live link, I forgot how ...
MariS
Fun, Galina , nut, Irina - girls, thank you. Not all messages come to me, I missed your messages.




It seems to me that the dough here turns out closer to the original - it also needs to be stretched 🔗
alena40
The code:
🔗Filo dough Pate filo maiso
HAPPENED!!!!
Ksyu-juha
I have been looking at these delicious recipes for many years and finally I got the filo dough. I baked with homemade cottage cheese, sweet. Very tasty.
So I just had good homemade cottage cheese,
Milk 250 gr and 3 eggs, and poured sugar 120 gr and stirred
Lubricate the sheet a little with butter and half in a mold and sprinkle a little cottage cheese and a little sugar a couple of pinches, and so it seems like 7 layers, 8 covered, cut with scissors and in the form poured a little butter up to 100 grams and a mixture of eggs and milk and 180 degrees for 35 minutes or 40.





Bulgarian banitsa
Thanks for the recipe, I will do more.
The taste reminded of good-quality fishmongers with cottage cheese and butter from western Ukraine from the oven.
Ksyu-juha
I did it again, tasty and warm and cold on the second day. thanks for the recipe!
Bulgarian banitsa
MariS
Great! I am very glad that the recipe came in handy. Something I have not cooked for a long time ... Appetizing photo - tempts!
Kokoschka
MariS, for a long time I wanted to try to make and here is your recipe.
Filo dough has been hanging out in the freezer for a long time.It was decided in the near future I will do and write impressions
Ksyu-juha
We have a bathhouse again, sweet, incredible deliciousness! Thanks for the recipe!
Bulgarian banitsa
And the cut is still hot

Bulgarian banitsa
Kokoschka
Ksyu-juha, did you put sugar?

Girls are all gonna do
Ksyu-juha
Lily, yeah, with sugar.
I have a 20 by 29 form covered with paper. I put a filo leaf in half and in a scattering a little granular cottage cheese, there was a store, I scatter a little sugar and so there are 6 layers and the last one is clean. The knife I see is dull, she pulled it out by the paper and scissors and scissors back. I melted the butter as in the recipe and poured it, and I took a little less milk and three eggs and 120 grams of sugar there and also poured it. In the oven for 160 grams with convection for 40 minutes.
Well, that's very tasty, and the pancakes with cottage cheese are good, these from the cauldron remind and ... delicious in general.
Now I have atb and the dough is there and there is a bath




Quote: Kokoschka
Girls are all gonna do
And then how many years I was going, I looked at all the recipes and looked and the miracle we have dough.
Cottage cheese took up to 200 grams for this form.
caprice23
And if you roll the puff pastry thinly? Will it go?
Ksyu-juha
Natasha, we will wait for the owner of the topic - although why not .. I think it will be delicious - I know they take thin pita bread
caprice23
Well, here I am with a banitsa. Puff pastry baking. Rolled out as thin as possible. Feta cheese mixed with tilsiter.
Bulgarian banitsa
Thank you! Delicious!
Ksyu-juha
Natasha, How beautiful
caprice23
I can't figure out if the layers should be all baked, layered, crunchy, or just the top and bottom?
After she took it out of the oven, the banitsa settled a little. Is that how it should be?
Ksyu-juha
Natasha,
I have it - inside like pancakes with cottage cheese from the oven or like dumplings with cottage cheese ... this is my association - and the top crunches like a puff. It also rises and then falls off for me, this is normal - I watched the video.
caprice23
Ksyu-juha, Oksana, thank you. And then I was half-baked. And so it baked at 200 degrees for 50 minutes. I didn't make friends with a ceramic mold. It is still warming up, half of the given time has passed. It's time to turn off the recipe, but I'm just starting to prepare

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