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Recipe By: Zary

About this Recipe:

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.

Main Ingredients:

Phyllo Sheets: 16 sheets (1 pack)
Feta Cheese: 150 grams (crumbled or grated)
Eggs: 5
Leek: 2 medium
Butter: 70 grams (almost)


1. Preheat oven to 400 F.

2. Grease a round pan with butter.

3. Wash and cut the leeks into small pieces.

4. Simmer the leek on low temperature with some cooking oil for 10 minutes.

5. In a big bowl, mix 4 eggs, leek, feta cheese and 3/4 of the butter with a hand mixer.

6. Take a phyllo sheet, lay it out flat and sprinkle three spoonfuls of the mix.

7. Roll the sheet with the mix inside it and put it in the pan.

8. Repeat with several rolled sheets and place them in a spiral way until the pan is full.

9. Mix the remaining butter and egg and sprinkle on the Banitsa.

10. Place on the top rack of the oven and cook for 35 minutes or until golden.

Published on March 21, 2010
Last edited on March 22, 2010

More Breakfast Dishes Recipes:

Egg Benedicts with Smoked Salmon and Dill Sauce Recipe
Egg Benedicts with Smoked Salmon and Dill Sauce
Apricot Scones Recipe
Apricot Scones
Crepe Recipe

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Prep Time
15 min
Cook Time
35 min
Ready in
50 min
Recipe by
2 Ratings
Average rating: 4.5

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Comments: 3

Karen, Guest2011 Aug 21
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, Guest2011 Oct 02
Average rating: 5
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: London2011 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.

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