Hearty Bulgarian Banitsa with Leeks and Feta

Name: Hearty Bulgarian Banitsa with Leeks and Feta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Appetizer
Ingredients: 2 large leeks; 200g feta cheese; 2 large eggs; 1/4 cup fresh dill; 1/4 teaspoon black pepper; 16 sheets phyllo dough; 1/2 cup butter; 1/4 cup plain yogurt; 1 egg

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

2 large leeks

cleaned and chopped

200g feta cheese

crumbled

2 large eggs

beaten

1/4 cup fresh dill

chopped

1/4 teaspoon black pepper

For the Pastry

16 sheets phyllo dough

thawed if frozen

1/2 cup butter

melted

For the Topping

1/4 cup plain yogurt

1 egg

beaten

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.

Sautéing: 10 min at medium heat.

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.

Bake for 45 min at 180°C (350°F).

Plating & Serving