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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Strawberry Goat Cheese Banitsa

[heart_this] · Nov 10, 2008 · 48 Comments

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.

Strawberry Goat Cheese Banitsa

Strawberry Goat Cheese Banitsa

Prep Time: 50 minutes Cook Time: 30 minutes Total Time: 1 hour 20 minutes Servings: 16
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 9×9 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/200C 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
Easy 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

Dessert, Food, Recipe, Strawberry, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    November 11, 2008 at 2:06 am

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

    Reply
  2. Lisa says

    November 11, 2008 at 2:38 am

    You never cease to impress. Sublime.

    Reply
  3. Angela says

    November 11, 2008 at 3:04 am

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

    Thanks for sharing! 🙂

    Reply
  4. Amanda says

    November 11, 2008 at 3:29 am

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

    Reply
  5. Lisa says

    November 11, 2008 at 3:30 am

    Never heard of banitsa before but it looks wonderful.

    Reply
  6. Elra says

    November 11, 2008 at 4:33 am

    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

    Reply
  7. ttfn300 says

    November 11, 2008 at 4:34 am

    you had me at goat cheese 😉

    never seen anything like this before!

    Reply
  8. Olga says

    November 11, 2008 at 4:35 am

    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.

    Reply
  9. Paula says

    November 11, 2008 at 6:03 am

    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!

    Reply
  10. Peabody says

    November 11, 2008 at 7:14 am

    Never heard of it but it sounds and looks wonderful.

    Reply
  11. Pam says

    November 11, 2008 at 7:18 am

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

    Reply
  12. Rosa's Yummy Yums says

    November 11, 2008 at 7:27 am

    Really beautiful! A tempting Banitsa!

    Cheers,

    Rosa

    Reply
  13. Peter M says

    November 11, 2008 at 10:17 am

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

    Reply
  14. nicisme says

    November 11, 2008 at 11:33 am

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

    Reply
  15. Theresa says

    November 11, 2008 at 11:39 am

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

    Reply
  16. Dana McCauley says

    November 11, 2008 at 12:01 pm

    Interesting concept – thanks for introducing me to this recipe!

    Reply
  17. Lori says

    November 11, 2008 at 12:22 pm

    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!

    Reply
  18. Chocolate Shavings says

    November 11, 2008 at 12:36 pm

    That sounds delicious – especially with the goat cheese!

    Reply
  19. Nina Timm says

    November 11, 2008 at 12:41 pm

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

    Reply
  20. Jan says

    November 11, 2008 at 1:00 pm

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

    Reply
  21. mycookinghut says

    November 11, 2008 at 1:04 pm

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

    Reply
  22. Cara says

    November 11, 2008 at 1:56 pm

    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).

    Reply
  23. Proud Italian Cook says

    November 11, 2008 at 2:14 pm

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

    Reply
  24. Heather says

    November 11, 2008 at 2:26 pm

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

    Reply
  25. italianmama says

    November 11, 2008 at 3:06 pm

    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! 🙂

    Reply
  26. Jeena says

    November 11, 2008 at 3:36 pm

    What a fabulous tower of food! I bet the flavours were intense. 🙂

    Reply
  27. mikky says

    November 11, 2008 at 3:52 pm

    oh my… i just love this!!! very, very inviting… 🙂

    Reply
  28. lisaiscooking says

    November 11, 2008 at 4:15 pm

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

    Reply
  29. Heather says

    November 11, 2008 at 4:35 pm

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

    Reply
  30. Marjie says

    November 11, 2008 at 5:21 pm

    Oh, strawberries! I want summer back!

    Reply
  31. parsnips aplenty says

    November 11, 2008 at 5:56 pm

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

    Reply
  32. Mansi says

    November 11, 2008 at 8:14 pm

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

    Reply
  33. Clumbsy Cookie says

    November 11, 2008 at 8:50 pm

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

    Reply
  34. m says

    November 12, 2008 at 1:44 am

    Looks great Kevin, do You ever make repeats?

    Reply
  35. soulchocolate says

    November 12, 2008 at 4:18 am

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

    Reply
  36. Mrs Ergül says

    November 12, 2008 at 9:13 am

    This looks VERY elegant!

    Reply
  37. Jeanne says

    November 12, 2008 at 11:45 am

    I have never heard of this before – but now I’m fascinated. Beautiful pic too…

    Reply
  38. Grace says

    November 12, 2008 at 1:31 pm

    what a unique and fancy-shmancy creation! i’m impressed, enticed, and educated. 🙂

    Reply
  39. Maggie says

    November 12, 2008 at 1:53 pm

    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.

    Reply
  40. Deborah says

    November 12, 2008 at 10:38 pm

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

    Reply
  41. Rossi says

    November 13, 2008 at 3:53 pm

    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.

    Reply
  42. [eatingclub] vancouver || js says

    November 14, 2008 at 11:54 pm

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

    Reply
  43. Jaime says

    November 17, 2008 at 6:50 am

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

    Reply
  44. Iva says

    November 22, 2008 at 8:14 am

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

    Reply
  45. The Caked Crusader says

    November 24, 2008 at 11:18 am

    Yum. You are talking my language with this one!

    Reply
  46. Kevin says

    November 24, 2008 at 1:43 pm

    Iva: I found the recipe here

    Reply
  47. Anonymous says

    January 14, 2010 at 12:58 pm

    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

    Reply
  48. Marie Tashkoff says

    January 16, 2012 at 10:12 am

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

    Reply

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