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Phyllo dough is used to make different pastries in the Middle Eastern and Balkan regions. Each country has its own recipes. The most popular dishes are baklava, borec and spanacopita. In Bulgaria we have two main pastries,using phyllo dough: sour feta cheese pie,called Banitsa and sweet Pumpkin pie, called Tikvenik.
The banitsa is usually found on the breakfast menu but is often eaten all day. There have many ways of making it. The base ingredients are always the same: eggs,feta cheese and phillo dough with combination of different varieties of other ingredients and styles of making it. Even some people make own phyllo dough, but I prefer to use commercial. This version what I will show you is very easy to make and the result is incredible: you will get soft and fluffy banitsa.
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INGREDIENTS:
4 eggs
1 cup yogurt
2/3 cup milk
200 gr. Feta cheese
100ml vegetable oil
1 package phyllo dough pastry
1 tbs. baking powder

Method:
Preheat oven to 365°F.
Mix well all ingredients without cheese. In separate bowl crumble the cheese with a fork and add it to the mixture. Stir it again.
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In a greased pan put 4-5 sheets of phyllo dough without any order, wrinkle them and leave air between.
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Put 4-5 tablespoons of the fillings on the top. Repeat again: 4-5 sheets, filling, sheets, filling, sheets until the sheets finish.. At the top end with the filling.
Bake  for about 30 min. or more, until get golden color.
After removing it from the oven, sprinkle the pie with a little bit of water and cover with a clean towel..
The other way is to turn the pan upside down laying on four equally sized bowls by covering the pan on top with a towel. In this way the pie will relax and fall to the bowels. Carefully can place it on a tray.

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СЪСТАВ:

4 яйца
1 чаена чаша кисело мляко
2/3 ч.чаша прясно мляко
200 гр. сирене
100 мл растително масло
1 пакет листи за баница
1 п.бакпулвер

Метод:
Разбъркайте добре всички съставки в дълбока купа, без сиренето. В отделна купа натрошете сиренето с вилица и го добавете към сместа. Разбъркайте отново.
В намазана тавичка сложете 4-5 листа от корите без никакъв ред,  намачкайте ги, но оставете въздух между тях. Поставете 4-5 супени лъжици от плънката отгоре. Повторете отново: 4-5 листа, плънка, листи, плънка, листи донизчерпване набколичеството. Най-отгоре завършете с плънка.
Пече се в предварително загрята фурна на 180° С за около 30 мин. или малко повече, докато се получи златист цвят.
След изваждането от фурната, поръсете с малко вода и покрийте с чиста кърпа.
Другият начин е да обърнете тавата върху четири еднакви по големина чаши(купи) и покрите тавата отгоре с кърпа. По този начин баницата ще се отпусне и ще падне на чашите. Внимателно я преместете върху поднос.

 

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Banitsa (Bulgarian Feta Cheese Pie)/ Баница

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