St. Louis Style Cheese Banitsa

Ingredients

In this St. Louis adaptation of Banitsa sas sirene, we incorporate local St. Louis cheeses to enhance the flavor. The traditional Bulgarian sirene cheese is replaced with a combination of Provel and cheddar cheese, giving the banitsa a unique St. Louis touch. Additionally, the cooking time and temperature may vary slightly to ensure the perfect texture and browning. We alse have the original recipe for Banitsa sas sirene, so you can check it out.

• 10 sheets of phyllo dough 10 sheets of phyllo dough
• 1 cup (240g) Provel cheese, shredded 1 cup (240g) Provel cheese, shredded
• 1 cup (240g) cheddar cheese, shredded 1 cup (240g) cheddar cheese, shredded
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 3 large eggs 3 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the Provel and cheddar cheese.
3. 3.
   In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
4. 4.
   Grease a baking dish with melted butter.
5. 5.
   Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat with 4 more sheets, layering them on top of each other.
6. 6.
   Spread half of the cheese mixture evenly over the phyllo dough.
7. 7.
   Repeat the layering process with 4 more sheets of phyllo dough and the remaining cheese mixture.
8. 8.
   Top with the remaining 5 sheets of phyllo dough, brushing each sheet with melted butter.
9. 9.
   Pour the egg and milk mixture over the banitsa, ensuring it is evenly distributed.
10. 10.
    Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cheese is melted and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo dough — Handle the phyllo dough gently to prevent tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Provel cheese — If Provel cheese is not available, you can substitute it with a combination of provolone and Swiss cheese.
• Cheddar cheese — Opt for a sharp cheddar cheese to add depth of flavor to the banitsa.

Tips & Tricks

• To achieve a crispier crust, brush each layer of phyllo dough with melted butter generously.
• Serve the banitsa warm for the best taste and texture.
• Experiment with different cheese combinations to create your own unique St. Louis Style Banitsa.

Serving advice

St. Louis Style Cheese Banitsa is best served as a warm appetizer or a side dish. Cut it into squares or triangles and serve it with a dollop of sour cream or a side of fresh salad.

Presentation advice

For an appealing presentation, sprinkle some fresh herbs, such as parsley or dill, on top of the banitsa before serving. The vibrant green color will add a pop of freshness to the dish.