Bulgarian Banitsa with Leeks and Cheese
A savory pastry delight from Bulgaria
Enjoy this traditional Bulgarian Banitsa, a delicious pastry filled with leeks and cheese, perfect for breakfast, brunch, or a savory snack.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Dough
For the Filling
For the Assembly
Preparation
Making the Dough
Combine flour and salt
In a large bowl, mix the flour and salt.
Add water to form dough
Gradually add the water, stirring until a dough forms.
Knead and rest
Knead the dough for 10 minutes until smooth. Let it rest covered for 30 minutes.
Preparing the Filling
Sauté leeks
Heat butter in a pan over medium heat. Add leeks and sauté until soft.
Cool the mixture
Remove from heat and let cool.
Combine filling
In a bowl, combine leeks, crumbled feta, beaten eggs, salt, and pepper.
Ensure the leek mixture is cool before combining with eggs to avoid scrambling. Use fresh leeks for a sweeter, more vibrant flavor.
Cooking Process
Roll the dough
Divide dough into six portions. Roll each into a thin circle.
Assemble the Banitsa
Layer dough sheets, brushing each with melted butter, and spread the filling evenly.
Bake the Banitsa
Roll up the filled pastry and coil into a spiral. Place in a buttered pan, top with yogurt, and bake at 375°F (190°C) for 30–35 minutes.
Plating & Serving
Bulgarian Banitsa with Leeks and Cheese
Bulgarian Banitsa with Leeks and Cheese
Plating & Serving
Serve warm, cut into slices, showcasing the beautiful layers of pastry and filling.