Banitsa (Layered Bulgarian Pie)
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
5
🍽️ Servings
6
Description
Banitsa (Layered Bulgarian Pie)
Ingredients
- Chicken Egg - 4 pieces
- Milk - 1½ glasses
- Phyllo Dough - 1 piece
- Butter - 1.8 oz
- Feta cheese - 10.6 oz
Step by Step guide
Step 1
First, thaw the package of phyllo dough (the type used for baklava). Then, take the feta cheese and crumble it with a fork, or simply by hand, into not too small pieces, and add 3 eggs – the mixture should not be too runny and should have some lumps.
Step 2
Now take 2 sheets of dough and place them in a greased (any oil will do, but butter tastes better) baking dish. If there are any overhanging edges, you can either cut them off or simply fold them inward. Be sure to brush the sheets with oil to prevent the layers from sticking together! Take a teaspoon and dot the filling onto the sheets. 5–6 teaspoons should be enough, as the pie has many layers, so there won't be any empty spaces without filling. Next, lay down one sheet at a time and repeat the process until the dough runs out (the last layer should be covered with a sheet of dough; do not leave the filling exposed).
Step 3
Now for the filling. You can skip this step, but it will make the pie very juicy and tender. It's simple: pour one and a half cups of milk into a bowl with one egg, mix until smooth, and then evenly pour it over the pie.
Step 4
Bake the pie in a preheated oven at 356°F for about 30–40 minutes, until a nice golden crust forms.
Step 5
After taking it out of the oven, take a bowl of water and lightly sprinkle it with your hand, then cover it with a towel for 5–10 minutes to prevent the crust from becoming too hard.
Step 6
Slice into portions and serve warm.
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