Rolled Banitza

The best banitza I have had outside of Bulgaria is made by my friend Valya who lives on the Gold Coast of Queensland. So here is her recipe with photos of her making this Bulgarian favourite.

Prep 30 min

Cook 40 min

Difficulty: Easy

Servings: 8

Ingredients

1 pack of puff pastry – 6 sheets

5 eggs

250 g cottage sheets

250 g feta – crumbled

100 ml oil

Equipment

Baking dish – round is best

Steps

1. Preheat the oven to 220 C and get the ingredients ready.

2. Beat the and eggs in a bowl.

3. Add the cottage cheese, feta and oil and mix loosely.

4. Coat the baking dish with a little oil.

5. Get the (thawed) puff pastry sheet one at a time.

6. Spoon some of the mixture along one edge, end-to-end, and roll into just until the pastry covers the mixture. You should get 3 pieces from each sheet.

7. Cut along the length of the fold to form a tube of pastry filled with the mixture.

8. Place the tube along the edge of the backing dish, starting from the outside in.

9. Continue until the pastry is finished (or until your dish is full).

10. Pour the remaining mixture on top of the rolled banitza and smooth it along the top.

11. Bake in the over at 220 C for about 30 minutes. The best judge of whether this is ready is when the top of the banitza has risen and the colour golden brown. Check after about 20 minutes to check if it needs further cooking.

12. Cut into slices and enjoy!