B is for Bulgarian Banitsa

Bulgarian pastry

Today is a big day for Bulgarian people and this afternoon I have cooked a recipe that I’ve been wanting to try for ages! I’m afraid i can’t take the credit for this one, it’s every Bulgarian grand mother special and it looks and taste fab!

Bulgarian pastry



  • 100g Feta Cheese
  • 10 sun dried tomatoes
  • A large bag of young leaf spinach
  • Finely sliced shallot
  • 2 eggs
  • Half a role of filo pastry


Pre-heat the oven to 180 Degrees C .
In a saucepan, wilt the spinach (I added some rocket and watercress as i had it lying around in the fridge) drain in a sieve and leave to cool. Then squeeze out all the water from the greens.
Chop up the feta, the sun-dried tomatoes, shallot and green bits and put the lot into a bowl.
Add the two eggs and mix the lot together.
Bulgarian Food
Put the lot to one side.
Unroll the filo pastry Use 3 (or 5 in my case) and put them on the base of the cake tin, one by one. In between each layer of pastry drizzle some of the oil from the sun dried tomatoes.
Dollop the spinach, feta etc mixture on to the center of the pastry base and then (if you’re using a deep cake tin like me) put the base into the cake ring.
Add a couple more sheets of the filo pastry on the top to close the pie. If you want, drizzle a little more sun dried tomato oil.
Blgarian Food
Put into the oven for 20 – 25 minutes until golden brown.
Serve immediately.
I’m so impressed with how good it looks….
Bulgarian pastry
Open a bottle of Bulgarian Wine (Mavrud) and enjoy.







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