Banitsa with leeks and cheese (Bulgarian leeks and cheese pie)
We offer you a rich recipe in which we have added eggs and cheese to leeks. In the Kyustendil region, however, where leeks are an integral part of the local culinary tradition, they make the banitsa only with it.
Made only with leeks, it is placed on the table on Christmas Eve along with the pumpkin pastry. In our version you can give it a place of honor at the Christmas table.
If you do not want to fry leeks, you can just mash it with salt and add it raw to the filling. However, the taste is completely different when it has undergone pre-heat treatment. In the pan, it has already released his juices and sweets. In addition, the time in the oven will not be enough for it to cook completely and it may crunch, and this is not the desired effect.
A well-made leek banitsa should be soft, greasy enough, but not too greasy, and have a delicate sweet taste. It should be served with a bowl of yogurt.
- 3 bunches leeks
- 50 ml sunflower oil
- 300 g Bulgarian cheese (or feta cheese)
- 4 eggs
- 1 pack of filo dough
- 100 g butter
- 100 ml carbonated water
- Cut the leek and stew it in a pan with sunflower Remove it from the heat to cool.
- Mix the shredded cheese and eggs in a bowl. Add to them fried and chilled leeks. Melt the butter in another bowl.
- Lay a crust, smear it with melted butter, put the filling and roll it up to a very thin crust. Arrange the rolls in an oiled pan.
- Sprinkle the banitsa with half the sparkling water and the remaining sunflower
- Place in preheated 180 °C and bake for about 40 minutes until golden. Remove from the oven, spray with the other half of the sparkling water and cover with a towel to soften.
Caution: Contains eggs, which may cause allergic reactions.
Caution: Contains banitsa sheets, which may cause allergic reactions.
Caution: Contains cheese, which may cause allergic reactions.
Caution: Contains butter, which may cause allergic reactions.