Quick "Dipped" Banitsa (Kapana Banitsa)
A quick version of the layered Bulgarian cheese banitsa, built with shop-bought filo brushed and sprinkled between layers. Made without hand-rolled pastry.
Ingredients
| 1 500 g | packet of banitsa filo pastry | |
| 300 g | white brined cheese (sirene) | |
| 4 pcs | eggs | |
| 125 g | cow's butter | |
| 150 ml | water | |
| 3-4 tbsp | 45–60 ml | yoghurt |
| 2 level tbsp | flour | |
| 1/2 tsp | 2.5 ml | baking soda |
| 200 ml | fresh milk |
Instructions
- Crumble the cheese into a bowl. Add the baking soda to the yoghurt and stir well.
- Combine the cheese, eggs, flour and yoghurt. Melt the butter.
- Grease the tray in which you will bake your banitsa and lay down one sheet of filo. Sprinkle the sheet with water and lay a second sheet, which you brush with the melted butter. Again lay a sheet, which you sprinkle with water, and a sheet which you brush with butter.
- Add some of the filling. Continue like this, every 4 sheets, until you have arranged the whole banitsa. Cut into squares and pour over the fresh milk and the remaining melted butter.
- Bake in a preheated oven at 180°C until done (a nice golden colour). Once it has cooled a little (10–15 minutes) cut into squares (they stick together during baking) and serve the delicious dipped banitsa.
Use a tray about 35 cm in size.
I haven't given up on making it with home-rolled filo too, but… for now this quick and tasty version is not to be overlooked.