Post Reply 
 
Thread Rating:
  • 1 Votes - 5 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Banitza
Author Message
Arden Offline
your friend

Posts: 9,001
Joined: Jun 2009
Post: #1
Banitza
Tonight, I attempted cooking something I have never made before, got lucky, and had a baking success Smile ... inspired by a meal I had in a restaurant in Vancouver, I made a spinach banitza. ( A kind of Bulgarian savory pastry made with filo dough with a light egg and cheese filling) It was labor intensive, but not at all difficult, and the end results were SO worth it. It was absolutely delicious. I would make it again, I would serve it to company, I would bring it to a party. I was so pleased. Smile
[Image: 100_2182.jpg]
08-02-2010 09:43 PM
Find all posts by this user Quote this message in a reply
Monica Offline
Amateur Hamateur

Posts: 3,412
Joined: Jun 2009
Post: #2
RE: Banitza
That is beautiful, Arden! Sounds delicious, too.

Great job! [Image: smiliegoodjob.gif]
08-06-2010 02:53 PM
Find all posts by this user Quote this message in a reply
Arden Offline
your friend

Posts: 9,001
Joined: Jun 2009
Post: #3
RE: Banitza
Not perfect, but for the first time ever making it, hey ... I think I did alright Smile

After pouring over many different recipes on the internet, I combined elements from several of them to come up with my own recipe, as follows: Smile

Spinach Banitza
Ingredients:

1/2 lb of filo dough (1/2 a standard package)
3 eggs, beaten
1 lb Bulgarian cheese (or feta cheese)
1 stick melted butter
1 cup unsweetened whole milk yogurt
1lb spinach, chopped
1 leek, white/light green part only, thinly sliced
small amount olive oil, for frying

Preparation:
The filo dough takes two hours to thaw, so either plan ahead, and let it thaw in the refrigerator overnight, or be sure to put it out early in the day.

Put the chopped spinach and finely sliced leek in a frying pan with a very small amount of oil. Sautee just until spinach is wilted, and leeks have become transparent (about 5 minutes)

Set spinach mixture aside to cool.

In a large bowl. mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Add well-drained cooked spinach, mix lightly.

Take a sheet of filo dough, lay it flat, brush it with melted butter, and stack another sheet of dough on top. Butter again, then lay one more sheet on top. Now you have a stack of three layers. With a teaspoon, place a line of filling all along the bottom edge, then, roll it up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. (I used a pizza pan, it worked perfectly) The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral. Repeat until all mixture is used. Brush the remaining butter all over the top. Bake about 30 minutes @ 400 F, or until golden.
08-06-2010 04:34 PM
Find all posts by this user Quote this message in a reply
Post Reply 


Forum Jump: