Bulgarian BanitsaSubmitted by: ALEIYAPENN
8 oz (1/2 lb.) 227 g frozen phyllo dough
1 cup cottage cheese
1 cup (~8 oz/1/2 lb/227 g) crumbled feta cheese
~4 tbsp of unsalted butter or olive oil
(nutritional totals with butter)
If youíve never worked with phyllo dough, donít be scared! Iíve never tried to make it from scratch, I just buy it frozen. You can usually find it near the frozen puff pastry and frozen pie crusts. Make sure the dough is completely thawed before you work with it. The directions say leave it out at room temperature for 2 hours. Make sure you do not take it out of the plastic package until you are ready to work with it. I work a lot with it and the secret is to just be fast. Butter/oil is your best friend when it comes to phyllo dough, especially if your new to it.
Preheat the oven the 350F. Butter a 9.5inch/24cm pie pan. In a medium size bowl put all the eggs in and scramble. Add the cottage cheese and crumbled feta and mix well. Take three sheets of phyllo dough, place on a large cutting board and drizzle the egg and cheese mixture all over the the dough. Roll the dough, ensure that the egg mixture doesnít leak out the sides. Place the rolled dough on the outer edge of the pie pan. Place each roll to be continuous with the previous one until you reach the centre. You may need to squish the final one in there, but they need to be snug with each other. Donít worry about it being too perfect because the whole thing will puff up in the oven. Brush the top with the unsalted butter or olive oil. Bake at 350 for about 45min or until the top is a golden brown. Allow to cool for 10min before digging in.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ALEIYAPENN.