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Banitsa with minced meat served
Rich and tasty banitsa with minced meat

Banitsa with minced meat

Author: Flavelo
Recipes Main Courses Cakes and Desserts
The Bulgarian answer to strudel. The speciality of Banitsa is the 'washed' texture: the crisp filo sheets are drizzled with an egg-yoghurt mixture, which puffs up during baking and makes the space between layers creamy. The meat version is a filling main course where salty meat meets tart yoghurt.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 6 servings
🔥 Calories 560 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Baking tray
  • Brush (for brushing)
  • Frying pan

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Sauté the finely chopped onion and garlic in oil, then add the meat. Fry until the meat turns white and the juices evaporate.

Tip: It's important the meat doesn't remain saucy, otherwise it soaks the pastry. Season with salt, pepper, and dill.
2 ✓

Mix 2 eggs with the yoghurt (and a splash of mineral water for lightness).

Tip: The carbonation in the mineral water loosens the structure.
3 ✓

Oil the baking tray. Lay down 2 sheets of filo, drizzle thinly with oil or the yoghurt mixture, then sprinkle some meat over it.

Tip: Filo sheets dry out quickly, work fast or cover them with a damp tea towel.
4 ✓

Continue layering: pastry -> drizzle -> meat, until finished. Pastry should be on top.

Tip: Crumple the pastry loosely, don't press it down, let it be airy.
5 ✓

Cut the raw pastry into squares in the tray, then pour the remaining egg-yoghurt mixture over it.

Tip: The liquid flows into the cuts, cooking it inside as well.
6 ✓

Bake at 180°C for 35-40 minutes until golden brown.

Tip: After baking, sprinkle with a little cold water and cover with a tea towel for 10 minutes to soften the top.

Recipe FAQ

Why did the pastry get soggy?
You poured too much liquid, or didn't cook the meat enough (water remained). The meat ragu must be dry.
Did the top crack?
That's fine, even better! The rustic look is typical of Banitsa.

Ingredients

  • 500 g Filo pastry (pack)
  • 300 g Minced meat (pork/beef mix)
  • 1 head Onion
  • 2 cloves Garlic
  • 2 tbsp Sunflower oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 3 pcs Eggs (2 for filling, 1 for brushing)
  • 200 ml Natural yoghurt
  • 100 ml Sparkling mineral water (optional)
  • 1 tsp Dried dill