Egg, Cheese and Phyllo Casserole (Banitsa)

Egg, Cheese and Phyllo Casserole (Banitsa) — a pastry recipe, 7 ingredients.

Serves 2 · Pastry

contains dairycontains eggscontains alcohol

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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

Make it lactose-friendly

200 grams kashkaval cheese (or a mixture of cheddar and mozzarella), cut in small pieces → lactose-free or aged hard cheese (naturally lower lactose)
500 grams sirene or feta cheese, crumbled → lactose-free or aged hard cheese (naturally lower lactose)
100 grams of butter → plant butter, ghee (mostly lactose-free), or olive oil
1 cup yogurt → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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!

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