Zary: Banitsa is a traditional Bulgarian pastry that can be served at any time of the day. The recipe here describes leek Banitsa. You can substitute leek for spinach or ground beef for different tastes or simply make a feta Banitsa by doubling the feta and removing the leek in the following recipe.
Hi,This recipe looks interesting. I would like to ask if there is a way to make them in a small size so they can be eaten as an appetizer or a snack. Also I would like to know if they can be prepared in advance so I can freeze them and bake them later?Thanks,Karen
Nora, Guest
2011 Oct 02
Karen , Yes You can make smaller portions easy , probably You going to have to use smaller backing pan or You can cut it on peaces as You want . Best to wait a little to cool of before cutting the portions . As far as freezing I am not sure how banica will taste ,because back home people usually don't freeze it and eat it the hole thing right away . Depending on the climate , it could stay even outside the fridge for over a day and not spoil. I love both option w/t leek and spinach.
Viktoriya, Guest from: London
2011 Dec 13
Karen, I have just your your questions re the banitsa. You can make smaller portions by rolling each sheet into a separate spirals and placing them into the pan without them touching each other. As to the freezing - you can, but there are some thing you must observe: 1. do not use frozen filo sheets (re-freezing is not advisable), 2. raw eggs cannot be frozen, you must cook the banitsa first and then you may freeze it. It may not taste the same once defrosted.
