Sugars & Spice Patisserie
A traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between phyllo pastry, which is then baked in an oven
ingredients
* Filo pastry
* 300 grams Sirene (Bulgarian cheese that can be substituted with Feta cheese)
* Oil or melted butter, I use sunflower oil
* 3 eggs
* 100ml carbonated mineral water
Making Bulgarian Banitsa
Step 1) Find a fairly deep tray, preferably round in shape.
Step 2) Crumble your Sirene (or Feta) in to small pieces in a bowl
Step 3) Put your Filo pastry over your tray then cut it so its slightly larger in size.
Step 4) Lay a sheet of Filo pastry in your tray vertically, drizzle oil on top of the sheet of Filo pastry.
Step 5) Lay a sheet of Filo pastry in your tray horizontally and add a handful of your Sirene or Feta cheese.
Step 6) Keep repeating steps four and five until Filo and chosen cheese has been used.
Step 7) If you have any excess Filo Pastry at the sides fold this over on top of the Banitsa to form an extra top layer.
Step 8) Cut the Banitsa in to the portion sizes you wish to have.
Step 9) Crack all 3 eggs in to a bowl, add the 100ml of carbonated water and whisk.
Step 10) Pour your whisked egg and carbonated water over the Banitsa ensuring it goes in to all the gaps from where you have cut your portion sizes and covers the top well.
Step 11) Put your Banitsa in the oven on a temperature of 200 degrees or gas mark 6 for 40 minutes or until golden brown.
