Easy Bulgarian BANITSA | Fantastic pastry with cheese

Shred 7 to 8 ounces of feta cheese and 7 to 8 ounces of Monterey Jack cheese.

Add 1 egg to the cheese mixture for moisture and mix well.

Grease a cooking pan with vegetable oil.

Place the first sheet of filo dough in the pan.

Spread the cheese mixture on top of the first sheet, leaving half to one inch between the mixture and the edges.

Moisten the edges of the dough with a brush dipped in water to help seal them.

Add a second sheet of filo dough on top and press down slightly to seal the edges.

Fold the edges of the dough to create a crispy crust.

Use a small spoon or fork to press down and ensure all edges are sealed.

Cut the banitsa into relatively even portions for baking.

Mix 1 egg yolk with 1 teaspoon of milk and spread it generously over the top for flavor and color.

Preheat the oven to 400 degrees Fahrenheit and place the banitsa on the bottom rack for baking.

Bake until golden brown.

Equipment Needed

Allergens