1 box filo dough (includes 2 packages)
2 cups grated Bulgarian kashkaval (you can substitute it with mozzarella)
5 cups grated Bulgarian feta cheese (or regular feta)
1 cup grated cold butter (optional~ it gives a silky texture)
1 cup Greek yogurt or plain yogurt
6 stalk green onion, chopped
1/2 cup butter, melted
Mix all ingredients except the filo. Unroll the filo dough on a flat surface and using a sharp knife and cut into four strips. Keep the unused filo covered with waxed paper and a damp towel so it doesn’t dry out and becomes brittle.
Use a pastry brush, brush a strip of filo with melted butter. Place a teaspoonful of the cheese filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of filo dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
*Banitsa (BAH-nit-sa) is a traditional Bulgarian dish usually eaten for breakfast or a snack. The traditional way of making it just with cheese. Some do add spinach, onion, green onion or leeks. It usually made with layered filo and cheese filling in a casserole or homemade pastry sheet with filling rolled it into a long roll and rolled up into a circle in a pan. My mother-in-law makes hers from the scratch. Bulgarian cheese is made from sheep’s milk and it’s a lot creamier and surprisingly less fat.
Banitsa is my all time favorite Bulgarian dish. I can eat this anytime of the day. I made own version a little lighter and easier to eat. I made this for a little gathering at my house and it was gone in minutes. I felt bad I should have made more but I’m happy that they liked it. enJOY!!!