Strawberry Goat Cheese Banitsa

Strawberry Goat Cheese Banitsa

I was going through my bookmarks when I came across this recipe for a strawberry goat cheese banitsa that I had bookmarked a while ago. A banista is a Bulgarian pastry made with sirene (a Bulgarian feta cheese), eggs and phyllo dough. Banistas can be made savoury with spinach or peppers or they can be made sweet. This recipe for a sweet banista caught my eye immediately for its use of sweetened goat cheese (since I could not find the sirene), phyllo dough, strawberry jam and pecans. It simply sounded amazing! When I came across the bookmark I knew that I had to make it and it was the perfect opportunity to use some of the strawberry and rhubarb jam that I had made during the summer. As with most recipes that use phyllo dough, this one took a bit of effort but it was well worth it. The strawberry and rhubarb goat cheese banista with pecans turned out great! It was like a cross between a strawberry baklava and a cheesecake. The strawberry and rhubarb jam was like the syrup in the baklava and the goat cheese had a texture that reminded me of cheese cake. The phyllo dough on top and bottom was nice and crisp and the inside was moist and sticky and oh so good. The pecans added a really nice contrast in texture and finished off the banista nicely. Excuse me while I go and get another slice.

Ingredients:
1 pound goat cheese
3 eggs
1 cup yogurt
1/3 cup icing sugar
1/2 cup flour
1 teaspoon baking soda
1 orange (zest)
2 cups pecans (chopped)
1 package phyllo dough
1 cup strawberry and rhubarb jam (or strawberry jam)
1 egg (lightly beaten)
* granulated sugar
1/4 cup pecans (chopped)

Directions:
1. Mix the cheese, eggs and yogurt.
2. Sift in the icing sugar, flour, baking soda and mix.
3. Mix in the orange zest and pecans.
4. Lay 3 layers of phyllo dough into a 9x9 inch baking dish.
5. Spread a third of the cheese mixture on top.
6. Lay 2 layers of the phyllo dough on top.
7. Spread half of the jam on top.
8. Lay 2 layers of the phyllo dough on top.
9. Spread a third of the cheese mixture on top.
10. Lay 2 layers of the phyllo dough on top.
11. Spread half of the jam on top.
12. Lay 2 layers of the phyllo dough on top.
13. Spread a third of the cheese mixture on top.
14. Lay 2 layers of the phyllo dough on top.
15. Brush the top with the egg and sprinkle the sugar and pecans.
16. Bake in a preheated 400F oven until the edges are bubbling and the top is golden brown, about 30 minutes.

Similar Recipes:
Baklava
Galaktoboureko (Greek Custard Pie)
Strawberry Tart

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

48 comments:

Anonymous said...

you can't have a slice unless I can have a slice..... that looks soooo good.

Lisa said...

You never cease to impress. Sublime.

Angela said...

Oh gosh, this looks like sheer brilliance. I HAVE to try this sometime!

Thanks for sharing! :)

Amanda said...

Oh, this recipe is for keeps! I might just make this for Thanksgiving.

Lisa said...

Never heard of banitsa before but it looks wonderful.

Elra said...

Never seen and heard this unusual dessert before. It sounds really good the way you've described it, cross between "strawberry baklava and cheesecake" YUMMMM

ttfn300 said...

you had me at goat cheese ;-)

never seen anything like this before!

Olga said...

whenever I see your recipes, I'm inspired to make something just as fancy...but it never actually translates into anything.

Banitsa is a very cool word.

Paula said...

Oh man, sign me up for a serving of this! I can see why you wanted another slice. I've not seen anything like this, and wow does it have great visual appeal. Yum!

Peabody said...

Never heard of it but it sounds and looks wonderful.

Pam said...

So creative. I've never had anything like it. It looks tasty - I would have wanted another slice too.

Rosa's Yummy Yums said...

Really beautiful! A tempting Banitsa!

Cheers,

Rosa

Peter M said...

This is a stunning dessert and it's good to see a dish from our Bulgarian neighbors north of Greece.

nicisme said...

Get me a slice while you are at it, looks delicious!

Theresa said...

I never heard of a banista. Love the strawberry and rhubarb. Something I'd like to try.

Dana McCauley said...

Interesting concept - thanks for introducing me to this recipe!

Lori said...

This is a new one for me. How beautiful! Love how you bring a variety of cultures into your cooking. That is a huge interest of mine. Thanks!

Chocolate Shavings said...

That sounds delicious - especially with the goat cheese!

Nina Timm said...

I can truly say that I have never heard or this before. Simply gorgeous!

Jan said...

I've never heard of banitsa before now but I must say that is one good looking dessert! A great job Kevin!

mycookinghut said...

This looks so good! I have never tried Banitsa before! Photo looks great!

Cara said...

Kevin, you have outdone yourself. This sounds absolutely decadent, and amazingly rich with all that cheese! I have seen honey goat cheese in my supermarkets - I wonder how it would be with that, and skipping the sugar (or just cutting it down perhaps).

Proud Italian Cook said...

You're excused, but would you grab one for me???

Heather said...

ohhh. i've never heard of a banista, but it sounds delicious! i want a slice!!

italianmama said...

just stumbled onto your site - made both your savory and sweet zucchini breads and wowed family and friends ... can't wait to try this one! :)

Jeena said...

What a fabulous tower of food! I bet the flavours were intense. :-)

mikky said...

oh my... i just love this!!! very, very inviting... :)

lisaiscooking said...

This look so good. And, what a perfectly cut piece in the photo!

Heather said...

Someone just sent me your blog and I am in love...

Marjie said...

Oh, strawberries! I want summer back!

parsnips aplenty said...

Good to see a remake of my recipe! Nice post.

Mansi said...

Impressive!! looks like a lot of work, but thanks for introducing me to a great new recipe! I just love all your posts Kevin!:)

Clumbsy Cookie said...

This is an interesting dessert Kevin! I have never heared of it before.

m said...

Looks great Kevin, do You ever make repeats?

soulchocolate said...

Oh Yum! This is a beautiful and very edible piece of art!

Mrs Erg├╝l said...

This looks VERY elegant!

Jeanne said...

I have never heard of this before - but now I'm fascinated. Beautiful pic too...

Grace said...

what a unique and fancy-shmancy creation! i'm impressed, enticed, and educated. :)

Maggie said...

This sounds so interesting! I have some spare phyllo in the fridge. I'm going to try and make a half recipe to try it.

Deborah said...

I have never heard of a banitsa before. It sounds wonderful!

Rossi said...

Obviously I'm the first one here to have heard of banitsa :) Really inspired rendition, I wonder if it would please other traditional banitsa eaters.

[eatingclub] vancouver || js said...

One of the things I love about your blog is the diversity of the food. This is new to me and looks extremely delicious!

Jaime said...

what an interesting dish. i've never seen it before.

Iva said...

Extremely curious! Where did you find this recipe? I am Bulgarian and I have never heard of or eaten this version of banitsa.

The Caked Crusader said...

Yum. You are talking my language with this one!

Kevin said...

Iva: I found the recipe here

123 123 said...

Cool blog you got here. I'd like to read a bit more concerning that theme. Thanks for giving that information.
Joan Stepsen
Cool geeks

Marie Tashkoff said...

I've tried a few kinds of banitsa, but this one is definitely a surprise. Thank you for sharing!

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