Banica Baked Cheese Pastry
Banitza is one of the most popular and typical Bulgarian dishes, more of a breakfast or snack thing than a main course. There are many shapes and varieties of banitza - with cheese, spinach or butternut squash, but the cheese one is the most common and famous one.
10-12 sheets Filo pastry (it is difficult to roll the sheets in the correct thickness, so I suggest you buy the ready made ones from your supermarket) – Euro Market
500 gr white cheese (you can use Feta although it is not quite the same as the Bulgarian White Brined Cheese
1/2 pack butter (melted)
250 ml soda water
pinch of salt
Oil a medium size deep oven dish, cover bottom with a sheet of filo pastry, sprinkle melted butter, sprinkle crumbled white cheese, and continue layering filo pastry with 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 slowly over the dish with the banitza and let it soak in. Cook in a preheated oven (375-400 F) for about 40 minutes or until the banitza has risen slightly and has nicely browned on top. Leave to cool for about 30 minutes and serve.