Making Banitsa Part II

The making of Banitsa is now continued from the previous blog posting.

After sprinkling vegetable oil and a mixture of egg and feta cheese on the large circle of thin dough, Baba thin rolls this circle of dough into a loose rope of dough.

Baba has already finished several ropes of dough, each prepared as I have described. Now she adds the latest rope to the previous ones to continue making a coil in the large baking pan.

Now she starts all over again with another portion of dough that will eventually become another part of the coil.

Now an assistant enters into the picture. Being a novice, she may need some directions and close supervision.

Maybe more advice and direction needs to be given but the assistant is a fast learner.

The coil is finished. It doesn't go all the way to the edge of the pan because it will rise and spread during baking.

The banitsa will bake in the oven on the left. This is also the electric stove where all cooking is done at Shirley's house. The one on the right is wood burning and will only be used in winter when the heat will be appreciated. Wood is the primary source of heat in the winter in many Bulgarian small towns and villages.

The final result was wonderful banitsa, a flaky pastry with cheese inside.