Taste the World - Bulgaria - Banitsa

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*Official name: Republicof Bulgaria *Motto: "Unity makes strenght" *Capital: Sofia *Official Languages: Bulgarian *Government: Unitary parliamentary republic *Area: 42,823  sq mi*Population: (2011 census)  *Currency: Lev (BGN) *Time Zone: EET *Drives on the: right *International code: BG (data from Wikipedia)

For Bulgaria, I made Banitsa, a classic Bulgarian recipe. Layers of phyllo and cheese. Very similar to the recipe for SouBerag from Armenia, but I like this one better. Like baklava, but made with cheese and eggs instead of nuts and honey. Buttery, flaky, and cheesy. You can't go wrong. 

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Banitsa

INGREDIENTS:

  •  16 sheets phyllo dough, thawed
  • 1 teaspoon salt
  •  3⁄4 cup butter (melted)
  • 1 cup milk
  • 2 cups feta cheese
  • 3 large eggs

METHOD:

1.  Preheat oven to 350 degrees F, (glass pyrex pan works great for this recipe) brush melted butter all over bottom and sides of baking pan.

2. Mix salt, cheese, milk, and  eggs in a bowl. Combine and mix ingredients well.

 3. Put down 5 sheets of phyllo dough down in buttered pan and brush over with melted butter. Pour enough of the mixture to cover phyllo sheets and top with 3 more sheets, and butter. Repeat the process, putting down 3 sheets and make sure to brush them well with butter then layer with mixture until all of the mixture is done (3-4 layers), then cover with at least 2 sheets. Butter the top layer.

4. Bake for 25-­35 minutes or until golden, make sure mixture is cooked in the middle by cutting into banitsa. When the mixture is cooked it will not be runny, and will start to pull away from the edges of the pan. Cool for several minutes before cutting and serving. 

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