Bulgarian cheese appetizer
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 16 snacks
Complexity: easily
Quantity: 16 snacks
Bake a delicious appetizer using thin dough and a cheese filling. This is a variation of the traditional Bulgarian banitsa, made not as a pie but as individual layers. Fill sheets of filo dough with the yogurt and cheese filling and roll them into tight rolls. For added flavor, you can sprinkle chopped green onions on top and bake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups crumbled Bulgarian sirene or feta cheese, drain thoroughly
- 6 tablespoons plain yogurt
- 2 large eggs, beaten
- 16 sheets filo dough, thawed
- 220 g butter, melted
- Sea salt and chopped green onions for serving (optional)
We recommend
Recipes with similar ingredients: filo dough, feta cheese, yogurt, eggs
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large bowl, mix together the cheese, yogurt, and eggs until smooth.
- Fold one sheet of filo pastry in half to make it 30 x 20 cm. Lightly brush it with melted butter.
Starting 1 cm from the edges, spread the filling in a 1 cm wide strip along a 30 cm edge if you want to form an S-shape, or along a 20 cm edge if you want to form a cigar. Fold the bottom edge up first, then the sides, and then roll away from you to form a tight cylinder. Lightly brush with melted butter. - Repeat with the remaining 15 sheets of phyllo dough. Form long cylinders into an "S" shape or leave the short cylinders as is and transfer them to a parchment-lined baking sheet. Sprinkle with sea salt and finely chopped green onions, if desired.
- Bake the banitsa for 20 minutes or until golden brown and crispy. Serve warm or at room temperature.
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