Homemade banitsa with cottage cheese and yogurt
If you love homemade banitsa, be sure to try the juicy banitsa with bathed crusts, the aromatic banitsa with leeks and minced meat, and the fluffy banitsa with zucchini and cheese for more delicious ideas.
Ingredients · Servings 8
- thin pastry crusts - 500 g
- cottage cheese - 400 g
- yogurt - 300 g
- eggs - 4 pcs.
- oil - 100 ml
- butter - 40 g
- bicarbonate of soda - 1/2 tsp.
- salt - 1/2 tsp.
- tomatoes - 2 pcs.
- parsley - 1/2 bunch
Method · 1 h
- Preheat the oven to 180 degrees to ensure the pie is well-tempered. Prepare a rectangular baking pan and grease it with a little oil, including the corners and sides.
- The yogurt is mixed with the baking soda and left to bubble for 2-3 minutes. This makes the filling airier and helps the homemade banitsa become juicy without being heavy.
- In a large bowl, beat the eggs with the salt. Add the frothed yogurt and oil, then stir the mixture until smooth and uniform.
- Add the cottage cheese to the milk-egg mixture. Stir gently so that the small cheese grains remain intact and feel nice in the baked banitsa.
- Spread the pie crusts on a clean surface. Take one crust, sprinkle some of the filling on it, place a second crust on top, and spread some of the mixture on top. This will make the pie rich, but not too heavy.
- Roll the two layers into a roll without pressing too hard and place them in the pan. Form the remaining rolls in the same way, placing them tightly next to each other or slightly folded depending on the size of the dish.
- If any of the filling remains, spread it on top of the arranged banitsa. Cut the butter into small pieces and place it on the surface to get an appetizing golden brown and a richer flavor.
- Bake the pie in the preheated oven for about 35-40 minutes. It is ready when the top is evenly golden, the edges pull away slightly from the pan, and the middle is firm when gently shaken.
- After baking, remove the pan and let the pie rest for 10 minutes. This will help the filling stabilize and the pieces cut more cleanly without falling apart.
- Homemade banitsa with cottage cheese and yogurt is served warm or at room temperature. It goes great with fresh tomatoes and parsley, and for a classic breakfast, it can be served with a glass of ayran.
- The remaining pieces can be stored in a covered container in the refrigerator for up to 2 days. Before serving, they can be warmed for 8-10 minutes in an oven at 160 degrees to regain some of their crispiness.
