Bulgarian crumpled banitsa
There are many recipes for cheese pie, especially those with ready-made phyllo pastry sheets. But this variant has become a favorite of my family over the years and when I talk about homemade pie, everyone expects to prepare it exactly like that. You just need to crumple the phyllo pastry sheets, add the stuffing and you will have a delicious and fluffy Bulgarian crumpled banitsa.
- 1 packet of ready-made phyllo (500 g)
- 1 small packet of butter, meltewith the first layerd (125 g)
- 3 eggs
- 1 glass spring or sparkling water
- pinch of salt
- 300 g of feta cheese (cow, sheep or goat)
- 300 g yellow cheese
- sunflower oil for spreading of the tray
Beat the eggs with a pinch of salt and add one glass of carbonated or spring water. Crush the cheese and add it to the eggs.
Grease the tray with sunflower oil and start with the phyllo arrangement. Start with the first layer. Put on two sheets of phyllo and crumple them. Smear with butter and add one layer of stuffing. Go on with the next layer, keep in mind that the direction of the wrinkled phyllo sheets should be crosswise. The idea here is to keep as much air as possible in the pie and to make it fluffy and voluminous.
On the top final layer smear with butter and sprinkle with grated yellow cheese.
Bake it in preheated 180ºC oven.
In about 25-30 minutes the banitsa should be ready.
Remove from the oven and spray with cold water and wrap with a towel to soften.
If you want to add a little sweetness in the banitsa instead of water use lemonade.