Banitza

Banitza Recipe - Vegetarian Bulgarian Food with Filo, White Cheese, and Eggs

Region / culture: Bulgaria | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Banitza, also known as Banitsa or Burek in some regions, is a traditional Balkan pastry that delights with its layers of filo pastry, savory cheese filling, and the perfect blend of textures. This dish is a staple in Bulgarian cuisine and is often served at breakfast or as a snack during various celebrations. Its versatility allows for numerous variations, including sweet versions filled with pumpkin or apples. This recipe focuses on the classic savory version, which is both comforting and delicious.

History

The origins of Banitza can be traced back to the Ottoman Empire, reflecting a long history of culinary exchange in the Balkans. Over the centuries, it has become a symbol of Bulgarian cuisine, with each region and even family boasting their own unique version. Traditionally, Banitza is prepared for special occasions such as Christmas Eve, New Year's, and Easter, with certain variations serving as symbols of good fortune for the year ahead.

Ingredients

10 to 12 sheets of filo pastry
500 g of white cheese
0.5 pack of melted butter
3 to 4 eggs
250 ml of soda water
a pinch of salt

How to prepare

Oil a medium-sized deep oven dish, and cover the bottom with a sheet of filo pastry.
Sprinkle melted butter over the pastry, followed by crumbled white cheese.
Continue layering filo pastry, butter, and cheese.
Finish with a layer of filo pastry and butter.
In a separate dish, beat the eggs, add salt, and soda water.
Pour the egg mixture slowly over the dish with the banitza, allowing it to soak in.
Cook in a preheated oven (180 – 200°C) for about 40 minutes or until the banitza has risen slightly and has nicely browned on top.
Leave to cool for about 30 minutes, then serve.
Serve with Greek yogurt on the side.

Variations

There are countless variations of Banitza, including versions filled with spinach, leeks, or pumpkin for a sweet twist. Some recipes also incorporate meats such as sausage or minced meat for a heartier dish.

Cooking Tips & Tricks

To achieve the perfect Banitza, it's essential to work quickly with filo pastry to prevent it from drying out. Keep the unused sheets covered with a damp towel. Brushing each layer with melted butter not only adds flavor but also helps achieve that golden, crispy texture. When pouring the egg mixture, ensure it is evenly distributed so that every bite is moist and delicious.

Serving Suggestions

Banitza is traditionally served warm, often accompanied by plain yogurt or ayran (a salty yogurt drink). It can be enjoyed at any time of the day, from breakfast to a late-night snack.

Cooking Techniques

The key technique in making Banitza is layering the ingredients properly. Ensuring each sheet of filo pastry is well buttered and that the filling is evenly distributed guarantees a balanced texture and flavor in every bite.

Ingredient Substitutions

For a lighter version, low-fat cheese and a reduced amount of butter can be used. Filo pastry can also be substituted with puff pastry for a different texture. Vegan versions can use plant-based cheese and butter alternatives.

Make Ahead Tips

Banitza can be assembled a day ahead and kept refrigerated until ready to bake. Alternatively, the baked Banitza can be frozen and reheated, making it a convenient make-ahead option.

Presentation Ideas

Serve slices of Banitza on a platter garnished with fresh herbs or a dusting of paprika for color. Offering a side of yogurt or a light salad can balance the richness of the dish.

Pairing Recommendations

Banitza pairs well with a light, crisp salad to cut through its richness. For beverages, a glass of white wine or a cold beer complements its savory flavors perfectly.

Storage and Reheating Instructions

Leftover Banitza can be stored in the refrigerator for up to 3 days. Reheat in the oven at 180°C until warm throughout. Avoid microwaving, as it can make the pastry soggy.

Nutrition Information

Calories per serving

A typical serving of Banitza contains approximately 400-500 calories, making it a hearty choice. The exact calorie count can vary based on the ingredients and serving size.

Carbohydrates

A serving of Banitza contains approximately 30-40 grams of carbohydrates, primarily from the filo pastry. The exact amount can vary based on the type of pastry used and the size of the serving.

Fats

The fat content in Banitza is relatively high due to the cheese and butter. A serving can contain between 20-30 grams of fat, with a significant portion being saturated fat from the dairy ingredients.

Proteins

Each serving of Banitza offers about 15-20 grams of protein, mainly from the cheese and eggs. This makes it a filling option for breakfast or a snack.

Vitamins and minerals

Banitza is a good source of calcium from the cheese, as well as various B vitamins from the eggs and dairy. It also contains trace amounts of iron and potassium.

Alergens

Common allergens in Banitza include gluten (from the filo pastry), dairy (from the cheese and butter), and eggs. It's not suitable for individuals with allergies to these ingredients.

Summary

Banitza is a rich, flavorful dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, due to its high calorie and fat content, it's best enjoyed in moderation.

Summary

Banitza is a beloved traditional dish that offers a delightful combination of crispy pastry, savory filling, and rich flavors. Whether enjoyed as part of a festive celebration or a simple family meal, it's a versatile recipe that invites creativity and personal touches. With its rich history and delicious taste, Banitza remains a cherished staple in Balkan cuisine.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. She had just taken a golden, flaky pastry out of the oven, and the scent of butter and cheese filled the room.

"What is that delicious smell?" I asked, my mouth already watering.

Maria grinned, her eyes sparkling with mischief. "It's banitza, a traditional Bulgarian dish made with layers of phyllo dough and a savory filling. Would you like to learn how to make it?"

I eagerly nodded, and Maria began to teach me the intricate steps of making banitza. She showed me how to carefully layer the phyllo dough, brushing each sheet with melted butter to create a crispy, golden crust.

As we worked together, Maria shared stories of her own grandmother, who had taught her the recipe many years ago. She spoke of the love and care that went into each batch of banitza, and how it was a dish that brought her family together.

I listened intently, soaking up every detail and committing the recipe to memory. By the time we pulled the banitza out of the oven, I felt a sense of accomplishment and pride. The pastry was perfect, with layers of cheese and herbs peeking out from between the delicate sheets of dough.

From that day on, banitza became a staple in my own kitchen. I would make it for special occasions, family gatherings, and just because. Each time I made it, I felt a connection to Maria and her grandmother, as if their love and wisdom were baked into every bite.

Over the years, I continued to hone my skills and experiment with different fillings and variations of banitza. I learned to make it with spinach and feta, with mushrooms and onions, with sausage and peppers. Each version was delicious in its own way, but the original recipe held a special place in my heart.

As I grew older, I became known in my community for my banitza. Friends and neighbors would request it for potlucks and parties, and I was always happy to oblige. I would pass on the recipe to anyone who asked, just as Maria had done for me all those years ago.

Now, as I sit in my own kitchen, surrounded by the familiar sights and smells of cooking, I can't help but feel grateful for the journey that led me to this moment. The recipe for banitza may have come from Maria, but it has become a part of me, a symbol of the love and tradition that I hold dear.

And so, as I take another bite of the warm, cheesy pastry, I say a silent thank you to Maria and her grandmother, for sharing their knowledge and their hearts with me. And I know that as long as I have this recipe, I will always have a piece of them with me, guiding me through each delicious batch of banitza.