How to prepare Banitsa

The banitsa (also spelled banica, banitza ot баница) is one of the most traditional Bulgarian dishes. It is made out of wrapped layers of rolled out dough, with a filler of white cheese and eggs. It is easy to prepare, as well as resistant to changes of the quantities of the products.


A delicious banitsa just taken out of the oven.

Below is the inventory you need for making banitsa:

  • 1 pack of standard Bulgarian rolled out dough
  • 5 eggs
  • 500-700 grams of Bulgarian white (feta) cheese
  • 200-300 millilitres of Bulgarian yoghurt
  • 2/3 flattened tea spoon of baking soda
  • 110 millilitres of vegetable oil
  • 2 pots
  • 1 pan
  • 1 glass
  • 1 brush

First, put the contents of 5 eggs in a pot. Separate the yolk of one of the eggs  in a the glass for later use.

In the pot you should squeeze into small pieces about 500-700 grams of feta cheese, known in Bulgaria as sirene. Scramble well the eggs with the cheese.

In another pot you should put about 250 grams of Bulgarian yoghurt, known in Bulgaria as kiselo mlyako. Put inside 2/3 flattened tea spoon of baking soda. Stir well so that the soda is spread in the whole volume of the yoghurt.

Put the yoghurt into the cheese-and-eggs mixture, together with about 100 millilitres of cooking vegetable oil, and stir well. This will be the filler for the banitsa.

Take the layers of the rolled out dough 3 by 3, spread filler on each stack of 3, wrap them, and arrange them in a spiral or in circles in a pan which has been greased with vegetable oil on its bottom and inside walls. A standard pack of rolled out dough from a Bulgarian shop should be just enough to fill a standard pan.

Once the banitsa has been arranged into the pan, mix the yolk saved for later use with 1/4 part water, stir well, and paint the whole top of the banitsa with it using the brush.

Bake the banitsa in a furnace or oven heated to 180 degrees C for about 40 minutes.

Once the banitsa is ready, by the tradition, you can serve it with a glass of yoghurt.

(c) 2011

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