Banitza

Ingredients for 4 servings:

• 1 pack of puff pastry, from the refrigerated section
• 1 pack of feta cheese
• 1 pack of frozen spinach, without cream
• 2 eggs
• 1 few stalks of dill
• Parsley
• 1 cup sour cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Bulgarian version with sheep cheese and spinach

This is a rather classic banitza recipe, as it is often prepared in Bulgaria. I limit myself to products that are easy to buy in the supermarket; it tastes just as good and is so much quicker to prepare. Once the puff pastry has come to room temperature, it is rolled out and cut lengthwise into three equal strips. The feta cheese is crushed in a bowl and mixed with finely chopped dill and parsley, and a little pepper. The thawed spinach is spread evenly in a line down the middle of the puff pastry strips, followed by the feta cheese. Close the filled puff pastry strips or form them into a closed tube, then arrange them in a baking dish or baking sheet to form a snail. Continue this process until all three pieces are pressed together to form a large snail. Gently flatten the banitza slightly with your hands. Whisk two eggs and half a cup of sour cream in a bowl and spread over the banitza, then sprinkle some crumbled feta cheese evenly on top. Bake the banitza in a preheated oven at 200°C for about 45-60 minutes. It’s ready when the puff pastry is golden brown. Banitza can be prepared for all sorts of occasions; it goes perfectly with a shopska salad, ajvar, tzatziki, or simply a glass of ayran.