The Foodie Map had been hanging for a few weeks and we still had not tried a new recipe when Tom mentioned that we should have some friends over for breakfast. That was just the inspiration I needed to try and find a breakfast recipe that would be perfect for our first pin. Off to Pinterest I went. I looked at recipes for everything from shakshuka to baked Swedish pancakes with blueberries, but eventually selected a recipe for Banitsa, a Bulgarian breakfast cheese pie. I liked that it had a very simple ingredient list that I could find in a regular American grocery store. I picked up the feta, Greek yogurt and phyllo dough and I was ready to “hit the culinary road!”

This was my first time working with phyllo dough and I thought it was more similar to puff pastry, but I was wrong. It is not nearly as sturdy and well, you need to defrost it ahead of time. Oops! I mixed up the filling and after a quick defrost of the pastry sheets I was ready to assemble the pie. The recipe details three different ways to assemble it and I opted for the traditional spiral. This recipe is unbelievably easy— it took longer for me to defrost the pastry sheets than to do anything else. Once everything was assembled, I poured a bit of melted butter over the concoction and popped it in the pre-heated oven. 

25 minutes later, Tom and I were SO excited to try our first entry onto the foodie map. I cut two slices and we dove in. You might expect that the filling would be more like a dense cheesecake, but while it was rich, it was also light. It had a great balance between the filling and flakiness of the pastry. 

We talked about how this recipe would pair well with either a meat or even a fruit, but we opted to keep it traditional. Overall, we really enjoyed this recipe and highly recommend it. 

Until next time.

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