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Episode #9 BELLA'S BANITSA
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Banitsa
Ingredients:
1 packet phyllo dough, thawed (for this recipe I used about 10 13x18 sheets)
5 eggs (save 1 yolk for glazing)
1 - 1 1/4 cup Bulgarian yogurt, or any plain yogurt
~ 6oz feta cheese
2 tbsp butter
1/2 tsp baking powder
2 cups wilted chopped spinach (optional)
Salt to taste
1. Lightly whisk four eggs plus one egg white in a large bowl. Set the fifth yolk aside.
2. Add in the yogurt, salt to taste, baking powder, feta and spinach, if using. Keep mixing after adding
each ingredient.
3. Line a cookie sheet with parchment paper. A springform cake pan can also be used for shape (10”).
Depending on the size of the phyllo sheets, you may end up with more or less rolls than this recipe.
4. Open phyllo packet only once everything else is ready. Spoon out a ladle of the mixture at the top of
the long side of the phyllo sheets in a wide line. Brush the rest of the sheet with melted butter. Take
the top two phyllo sheets and roll towards you. (Spraying with an oil spray as you roll is optional.)
Once rolled into a log, place on cookie sheet seam side down, and roll into a tight spiral.
5. Repeat 3 - 5 more times with remaining mixture, connecting the end of the previous log with the new
one, spiraling outward.
6. When finished, mix remaining butter with egg yolk and brush the top of the banitsa with the
eggy/buttery mixture.
7. Bake at 375F for about 45 minutes, or until golden brown
8. Let rest for a few minutes (the longer the better) and enjoy! Can be eaten hot, warm, at room temperature 😊
Banitsa
Ingredients:
1 packet phyllo dough, thawed (for this recipe I used about 10 13x18 sheets)
5 eggs (save 1 yolk for glazing)
1 - 1 1/4 cup Bulgarian yogurt, or any plain yogurt
~ 6oz feta cheese
2 tbsp butter
1/2 tsp baking powder
2 cups wilted chopped spinach (optional)
Salt to taste
1. Lightly whisk four eggs plus one egg white in a large bowl. Set the fifth yolk aside.
2. Add in the yogurt, salt to taste, baking powder, feta and spinach, if using. Keep mixing after adding
each ingredient.
3. Line a cookie sheet with parchment paper. A springform cake pan can also be used for shape (10”).
Depending on the size of the phyllo sheets, you may end up with more or less rolls than this recipe.
4. Open phyllo packet only once everything else is ready. Spoon out a ladle of the mixture at the top of
the long side of the phyllo sheets in a wide line. Brush the rest of the sheet with melted butter. Take
the top two phyllo sheets and roll towards you. (Spraying with an oil spray as you roll is optional.)
Once rolled into a log, place on cookie sheet seam side down, and roll into a tight spiral.
5. Repeat 3 - 5 more times with remaining mixture, connecting the end of the previous log with the new
one, spiraling outward.
6. When finished, mix remaining butter with egg yolk and brush the top of the banitsa with the
eggy/buttery mixture.
7. Bake at 375F for about 45 minutes, or until golden brown
8. Let rest for a few minutes (the longer the better) and enjoy! Can be eaten hot, warm, at room temperature 😊
Ingredients:
1 packet phyllo dough, thawed (for this recipe I used about 10 13x18 sheets)
5 eggs (save 1 yolk for glazing)
1 - 1 1/4 cup Bulgarian yogurt, or any plain yogurt
~ 6oz feta cheese
2 tbsp butter
1/2 tsp baking powder
2 cups wilted chopped spinach (optional)
Salt to taste
1. Lightly whisk four eggs plus one egg white in a large bowl. Set the fifth yolk aside.
2. Add in the yogurt, salt to taste, baking powder, feta and spinach, if using. Keep mixing after adding
each ingredient.
3. Line a cookie sheet with parchment paper. A springform cake pan can also be used for shape (10”).
Depending on the size of the phyllo sheets, you may end up with more or less rolls than this recipe.
4. Open phyllo packet only once everything else is ready. Spoon out a ladle of the mixture at the top of
the long side of the phyllo sheets in a wide line. Brush the rest of the sheet with melted butter. Take
the top two phyllo sheets and roll towards you. (Spraying with an oil spray as you roll is optional.)
Once rolled into a log, place on cookie sheet seam side down, and roll into a tight spiral.
5. Repeat 3 - 5 more times with remaining mixture, connecting the end of the previous log with the new
one, spiraling outward.
6. When finished, mix remaining butter with egg yolk and brush the top of the banitsa with the
eggy/buttery mixture.
7. Bake at 375F for about 45 minutes, or until golden brown
8. Let rest for a few minutes (the longer the better) and enjoy! Can be eaten hot, warm, at room temperature 😊
Banitsa
Ingredients:
1 packet phyllo dough, thawed (for this recipe I used about 10 13x18 sheets)
5 eggs (save 1 yolk for glazing)
1 - 1 1/4 cup Bulgarian yogurt, or any plain yogurt
~ 6oz feta cheese
2 tbsp butter
1/2 tsp baking powder
2 cups wilted chopped spinach (optional)
Salt to taste
1. Lightly whisk four eggs plus one egg white in a large bowl. Set the fifth yolk aside.
2. Add in the yogurt, salt to taste, baking powder, feta and spinach, if using. Keep mixing after adding
each ingredient.
3. Line a cookie sheet with parchment paper. A springform cake pan can also be used for shape (10”).
Depending on the size of the phyllo sheets, you may end up with more or less rolls than this recipe.
4. Open phyllo packet only once everything else is ready. Spoon out a ladle of the mixture at the top of
the long side of the phyllo sheets in a wide line. Brush the rest of the sheet with melted butter. Take
the top two phyllo sheets and roll towards you. (Spraying with an oil spray as you roll is optional.)
Once rolled into a log, place on cookie sheet seam side down, and roll into a tight spiral.
5. Repeat 3 - 5 more times with remaining mixture, connecting the end of the previous log with the new
one, spiraling outward.
6. When finished, mix remaining butter with egg yolk and brush the top of the banitsa with the
eggy/buttery mixture.
7. Bake at 375F for about 45 minutes, or until golden brown
8. Let rest for a few minutes (the longer the better) and enjoy! Can be eaten hot, warm, at room temperature 😊