Hearty Bulgarian Banitsa with Leeks and Feta
Traditional Bulgarian savory pastry
A delightful and flaky pastry filled with sautéed leeks and creamy feta cheese.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Filling
For the Pastry
For the Topping
Preparation
Preparing the Filling
Sauté the Leeks
In a pan, sauté the chopped leeks over medium heat until softened, about 10 minutes.
Cool the Leeks
Remove from heat and let cool slightly.
Combine Filling Ingredients
Mix in crumbled feta, 2 beaten eggs, fresh dill, and black pepper into the leeks.
Managing the Phyllo Dough
Keep Phyllo Covered
Keep the phyllo sheets covered with a damp cloth to prevent drying out.
Layer and Butter Phyllo
Carefully layer one phyllo sheet on a work surface and brush with melted butter. Repeat the process to make a stack of four buttered phyllo sheets.
Tips
Do not over-handle the phyllo dough as it tears easily.
Let the filling cool before placing it on the phyllo to ensure crispiness.
Cooking Process
Filling the Dough
Spread the leek and feta mixture evenly over the buttered phyllo stack.
Rolling the Banitsa
Roll the phyllo with filling into a log, then spiral it into a coil.
Baking
Place the coil in a round, greased baking dish and brush with the yogurt and egg mixture.
Plating & Serving
Hearty Bulgarian Banitsa with Leeks and Feta
Hearty Bulgarian Banitsa with Leeks and Feta
Serving
Serve the banitsa sliced into wedges, warm from the oven, with a dollop of yogurt on the side.