Banitsa with Spinach and Walnuts
⏱️ Prep: 25 min🍳 Cook: 35 min
Ingredients
| — | ready-made hand-stretched filo sheets | |
| 150 g | butter (for brushing the sheets and sautéing the spinach) | |
| 1 kg | spinach | |
| 250 g | cheese | |
| 250 - 300 ml | fresh milk | |
| 1 cup | 240 ml | yogurt |
| 1 tsp | 5 ml | baking soda |
| 3 | eggs | |
| 200 g | walnuts, chopped |
Instructions
Prep 25 min. Cooking 35 min. Total 60 min.
- In a pot, melt a little of the butter and sauté the previously cleaned, blanched and chopped spinach. Once the spinach softens, remove the pot from the heat and add the crumbled cheese.
- In a greased pan, place the first filo sheet and brush it generously with melted butter. Distribute some of the spinach, sprinkle with the chopped walnuts and add a second filo sheet.
- Continue layering until the quantities are used up, finishing with a filo sheet. Using a fork or another sharp utensil, make holes all over the banitsa going deep.
- Stir the yogurt with the baking soda until it froths. Pour over the banitsa the beaten eggs, fresh milk and yogurt. Bake in a preheated oven at moderate temperature until done.