Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Phyllo Dough | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 packets phyllo dough (Bulgarian "fini kori" or phyllo from the frozen section)
- 200 grams kashkaval cheese (or a mixture of cheddar and mozzarella ), cut in small pieces
- 500 grams sirene or feta cheese , crumbled
- 7 eggs
- 100 grams of butter
- ½ cup soda water
- 1 cup yogurt
Directions
Mix 6 of the eggs, the grated butter, both cheeses, and the yogurt.
In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time.
Finish with a layer of phyllo dough on top.
Cut the banitsa into serving pieces.
Mix the last egg with the soda water, and stir well.
Pour the egg mixture over the banitsa, and make sure there are no pieces of the phyllo dough left dry.
Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until golden. Enjoy!