Bulgarian Banitsa with Leeks and Cheese

Name: Bulgarian Banitsa with Leeks and Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Breakfast
Ingredients: All-purpose flour; Salt; Lukewarm water; Olive oil; Sliced leeks; Butter; Feta cheese, crumbled; Eggs, beaten; Salt and pepper; Melted butter; Yogurt

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

All-purpose flour

3 cups

Salt

1 tsp

Lukewarm water

1½ cups

Olive oil

2 tbsp

For the Filling

Sliced leeks

3 cups (white and light green parts)

Butter

1 tbsp

Feta cheese, crumbled

8 oz

Eggs, beaten

Salt and pepper

To taste

For the Assembly

Melted butter

½ cup

Yogurt

2 tbsp, for topping

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