Bulgarian Banitsa |Traditional Dish | Pastry | How To make

Boil 1 cup of water in a pan and add 500 g of raw spinach, cooking for 5 minutes.

Turn off the heat and let the spinach sit with the lid on until wilted, then cool.

Place the cooked spinach in a dishcloth and wring out the liquid until dry.

Flake 300 g of plain feta cheese into a bowl.

Crack 5 large eggs into a bowl and whisk them lightly.

Add the flaked feta cheese to the eggs and mix.

In a separate bowl, combine 200 g of plain yogurt with 10 g of baking powder and mix until it starts to fluff up.

Add the yogurt mixture to the egg and feta mixture and combine gently.

Add the cooked spinach to the mixture and stir.

Add 40 ml of oil to the mixture and fold gently to avoid deflating it.

Take out 1 cup of the mixture and set aside for later use.

Open the filo pastry carefully and keep it covered with a towel to prevent drying out.

Take 2 sheets of filo pastry, place them flat, and spread a small amount of the mixture on one half.

Fold the pastry over the mixture loosely and roll it into a spiral starting from the middle of the pan.

Equipment Needed

Allergens