Homemade cheese banitsa

1 package of phillo pastry sheets “Tryavna” – 500g
4-5 eggs
250-300g cheese
300g yogurt
1/2 tsp baking soda
150ml water (can be sparkling)
1 cup of oil 50g cow’s butter

Beat the eggs with the oil until a homogeneous mixture is obtained. Add the crumbled cheese and yogurt in which baking soda has been previously added, and finally, the sparkling water. Grease a baking dish with oil. Each layer of phillo pastry sheets is poured with 3-4 tablespoons of the mixture. The top layer is poured with the remaining mixture and cow’s butter. Bake the Banitsa in the oven at about 200 degrees Celsius for approximately 30-35 minutes.

Spinach, lapad or wild spinach banitsa

1 package of “Tryavna” phillo pastry – 500g
500g spinach or lapad
300g cheese
3-4 eggs
1 teacup of oil
½ teacup of yogurt
½ teaspoon of baking soda
2 bunches of green onions, parsley, optionally dzhodzhen

Finely chopped spinach or lapad and onions are sautéed with some of the oil. After they have cooled, they are mixed with the cheese, eggs, yogurt, and spices. In a greased pan, layers of phillo pastry sprinkled with oil and filling are arranged. The top layer is sprinkled with oil and the last part of the filling. It is pressed well at the edges. It is baked in a moderate oven.

Onion Pie

1 package of phillo pastry “Tryavna” – 500g
4 stalks of leek
1 tea cup of rice
5-6 tbsp of canned tomato or 2 medium tomatoes
1 tea cup of oil salt, savory

Clean and chop the leeks and stew them for up to 10 minutes with the oil, canned tomato, and 5-6 tbsp of water – until softened. Boil the rice and drain it. Add it to the leek mixture, season with salt to taste, and add some savory if desired. Arrange the phillo pastry sheets in a greased baking dish, sprinkling each sheet with oil. On every 2nd layer, spread some of the filling evenly. Sprinkle oil on the top layer. Bake in a preheated oven for 35-40 minutes.

Sparkling water banitsa

1 package of phillo pastry “Tryavna” – 500g
250g of cheese
1 teacup of oil
4-5 eggs
150 ml of sparkling water

The phillo pastry is layered in a greased baking dish, with grated cheese sprinkled every 2 layers. The banitsa is cut into squares or diamonds and the cuts are drizzled with hot oil (so that the phillo pastry turns pinkish). The eggs are beaten and poured into a jar of compote, which is then filled to the top with sparkling water. This mixture is poured over the phillo pastry layers and after it has been absorbed well, it is baked in a hot oven. If desired, pieces of cow’s butter can be placed on top before baking.

Quick banitsa with phillo pastry:

1 package filo pastry “Tryavna” – 500g
200g strained yogurt
3 eggs
1 tablespoon oil
100g butter
200g crumbled cheese

The phillo pastry is loosely rolled and cut into pieces with a thickness of about 2cm, which are arranged crosswise (similar to snails) in a tray greased with vegetable oil. Sprinkle with 2/3 of the melted butter and bake for 10-15 minutes in a hot oven. On each piece, add a mixture of beaten eggs, yogurt, and cheese. Sprinkle with the remaining butter and bake for another 15 minutes in a moderately heated oven.

Fast Breakfast

Half a package of fine phyllo dough for banitsa – 0.250g
1 sausage
1 egg
50g cheese
40g Kashkaval cheese (a type of yellow cheese from the Balkans)
Seasonings – ketchup, savory herb, mustard, mayonnaise – as desired.

The cheese and Kashkaval are chopped finely and mixed with the seasonings. The sausage is cut in half and then sliced into strips to make 8 pieces. Take two phyllo dough sheets and wrap 4 pieces with 1/2 of the cheese mixture. Two “croissants” are made from this. They are baked in a pre-oiled baking dish until they turn a light brown color.

Serve hot.