Bulgarian burek (banitza)

By • June 11, 2013 0 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Bulgarian burek (banitza)

Author Notes: Very easy to make and tastyTsany


Serves 16

  • 2 packets phylo dough (one box)
  • 3 -4 eggs, beaten
  • 3/4 cup melted butter
  • 1 /2 cups feta cheese , crumbled
  • 3/4 cup ricota cheese
  • 1 cup regular 7-up soda
  1. In a bowl mix both cheeses Grease the bottom of a round aluminum baking pan (1 1/2 " deep). Start layering the filo leaves About 2 at the time, sprinkling each one with melted butter. After each 3-4 layers, sprinkle the cheese mixture, ending up with a flat layer of filo on top.
  2. With sharp knife, cut the banitza in diamonds. Heat the remaining butter and pore on top and into the cuts. In bowl, mix the whisked eggs with the 7-up. Pore on top of the banitza. Shake it to allow the liquid to get into the cuts. Let stand for 5 min. Bake in a preheated 350* oven on the middle rack for about 1 hr. or until golden brown

More Great Recipes:
Pies & Tarts|Hors d'oeuvres|Eggs|Cheese & Dairy