Hearty Bulgarian Banitsa with Leeks and Feta
A delightful and flaky pastry filled with sautéed leeks and creamy feta cheese.
Preparation
Get these tasks done before you start cooking.
Preparing the Filling
- 1
Sauté the Leeks
In a pan, sauté the chopped leeks over medium heat until softened, about 10 minutes.
- 2
Cool the Leeks
Remove from heat and let cool slightly.
- 3
Combine Filling Ingredients
Mix in crumbled feta, 2 beaten eggs, fresh dill, and black pepper into the leeks.
Managing the Phyllo Dough
- 1
Keep Phyllo Covered
Keep the phyllo sheets covered with a damp cloth to prevent drying out.
- 2
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.
- 3
Tips
Do not over-handle the phyllo dough as it tears easily.
Tip: Let the filling cool before placing it on the phyllo to ensure crispiness.
How to Make Hearty Bulgarian Banitsa with Leeks and Feta
Total time: 2 h · Yields 8 servings
- 1
Filling the Dough
Spread the leek and feta mixture evenly over the buttered phyllo stack.
- 2
Rolling the Banitsa
Roll the phyllo with filling into a log, then spiral it into a coil.
- 3
Baking
Place the coil in a round, greased baking dish and brush with the yogurt and egg mixture.
Chef's Tips
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