Banitza

Ingredients

• 2 cups whole milk
• 4 whole large eggs
• 1.5 cups whole milk ricotta cheese
• 1 cup sharp white cheddar cheese, finely grated
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1 package phyllo dough sheets, thawed
• ½ cup unsalted butter, melted
• ½ cup whole milk

Instructions

1. 1

   In a large mixing bowl, whisk together 2 cups of whole milk and 4 large eggs until fully combined and smooth. Add 1.5 cups of ricotta cheese and whisk until no lumps remain — the mixture should be completely smooth and pourable, like thick pancake batter.

2. 2

   Fold in 1 cup of finely grated sharp white cheddar cheese gently but thoroughly with a rubber spatula until evenly distributed. Season with 0.5 teaspoon of fine sea salt and 0.25 teaspoon of freshly ground black pepper. Taste and adjust seasoning — it should taste pleasantly salty and slightly peppery. Set the filling bowl aside at room temperature.

3. 3

   Preheat your oven to 375°F. Lightly brush a 9x13-inch baking dish with some of the 0.5 cup of melted unsalted butter, coating the bottom and sides evenly — this prevents sticking and adds flavor.

4. 4

   Remove the phyllo dough from its packaging and lay the sheets on a clean, dry work surface. Cover them with a barely damp kitchen towel to prevent them from drying out — phyllo becomes brittle when exposed to air for more than a minute or two.

5. 5

   Place one phyllo sheet in the bottom of the prepared baking dish, letting the edges hang over the sides slightly. Brush the entire surface generously with melted butter using a pastry brush, working from the center outward to avoid tears. Repeat with 3-4 more phyllo sheets, brushing each one with butter. You are building a buttery base that will become the bottom crust.

6. 6

   Carefully pour the entire filling mixture over the phyllo base, spreading it to an even thickness with a rubber spatula. The filling should come about three-quarters of the way up the dish.

7. 7

   Layer the remaining phyllo sheets on top of the filling one at a time, brushing each sheet generously with butter. Work quickly and confidently to avoid the phyllo drying out. When all sheets are layered, fold the overhanging edges back over the top and brush them thoroughly with the remaining butter — they will become the crispy, golden edges.

8. 8

   Using a sharp knife, score the top phyllo layers diagonally in both directions to create a diamond or square pattern, cutting about 1/4 inch deep — do not cut all the way through to the filling. This allows steam to escape during baking and makes serving easier. Pour 0.5 cup of whole milk slowly and evenly over the scored surface, letting it soak into the top layers. This creates extra richness as the banitza bakes.

9. 9

   Place the baking dish in the preheated 375°F oven on the middle rack. Bake for 35-40 minutes, until the phyllo is deep golden brown across the entire top and you can see the filling bubbling slightly at the edges. The top should sound crispy when you gently tap it with a spoon — if it's still pale after 35 minutes, increase the heat to 400°F for the final 5 minutes.

10. 10

    Remove the banitza from the oven and let it rest in the dish for 10-15 minutes before cutting. This allows the custard to set slightly so it doesn't run when you cut into it, though it will still be creamy inside. Cut along your scored lines into squares or diamonds, and serve warm or at room temperature — both are traditional.

Tools you’ll need

• large mixing bowl
• whisk
• rubber spatula
• 9x13-inch baking dish
• pastry brush
• clean kitchen towel
• sharp knife
• oven

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