Spanacheva Banitsa (Spinach Banitsa)
A Bulgarian banitsa filled with wilted spinach, sirene, and egg instead of the classic plain-cheese filling, rolled in phyllo and baked until golden - wringing the cooked spinach completely dry before mixing it with the cheese and egg is what keeps the filling from turning the phyllo layers soggy in the oven.
⏱ 70 min🍽 8 servings
breakfastbakingvegetarian
Ingredients
- •2 lb spinach
- •1 onion, finely chopped
- •2 tbsp vegetable oil
- •10 oz sirene (Bulgarian white brined cheese), crumbled
- •3 eggs
- •1/2 cup plain yogurt
- •1 lb phyllo dough
- •1 cup melted butter
- •Salt to taste
- •Pepper to taste
Steps
- 1.Sauté the onion in the oil until softened, then add the spinach in batches, cooking until fully wilted.
- 2.Transfer the spinach to a colander and let cool slightly, then wring it out firmly by handfuls to remove as much liquid as possible - skipping this step is what makes the finished banitsa soggy instead of properly flaky.
- 3.Chop the wrung-out spinach and mix with the crumbled sirene, 2 of the eggs, salt, and pepper.
- 4.Whisk the remaining egg with the yogurt to make an egg wash for the layers.
- 5.Lay out a sheet of phyllo, brush with melted butter, top with a second sheet, and spread a thin line of the spinach filling along one edge.
- 6.Roll the phyllo up around the filling into a rope, then coil it into a spiral in a buttered round baking pan. Repeat with the remaining phyllo and filling, coiling each new rope around the last.
- 7.Pour the egg-yogurt wash evenly over the top and brush with any remaining butter.
- 8.Bake at 375°F for 35-40 minutes, until deep golden brown and crisp.