Phyllo pastry pie (banitsa) in a pan, with kale and spinach

The recipes published here are seasonal and are part of our menu and the dishes can be tested at Botanica Guest House in Nadarevo. In addition, we would like to share these recipes with you so that you can prepare and enjoy them at home.

Phyllo pastry pie (banitsa) in a pan, with kale and spinach

We have already published a recipe for phyllo pastry pie (banitsa). The most common way of cooking it is to bake it in the oven. But did you know that it can also be prepared in a pan (with a lid)? In this way, the pie is not only baked, but also stewed, which gives it extra tenderness, and thus can deservedly be called a "delicacy".

How to make

Lay a single sheet of phyllo dough onto the bottom of the pan, leaving the edges out. Take half of another sheet, tear it into small pieces and spread evenly on the top of the first one.

In a metal bowl, mix the sunflower oil and butter. Heat until the mixture becomes homogeneous.

In a separate bowl, mix and stir the remaining ingredients and pre-blanched kale and spinach leaves.

Pour evenly part of the butter and oil mixture onto the phyllo sheets in the pan and add some of the stuffing. Place the remaining phyllo sheets by lightly crumpling them in the shape of roses. Then pour evenly on top the rest of the stuffing and the remaining butter-oil mixture. Cover with a sheet of phyllo and wrap with the edges, which are sticking out of the pan.

Place the lid on the pan and cook at medium temperature for about 25-30 minutes until the underside of the pie changes its color to golden-brown. Flip it upside down with the support of the lid or a suitable plate and bake for another 25-30 minutes.

When it is ready, take it out of the pan and cool it slightly on a wire rack in order to keep the crust crispy.

The dish is seasonal and is offered at guest house "Botanica".

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