A classic Bulgarian dish, Spanachnik is a variation of Banitsa, traditionally made with thin layers of filo pastry and filled with a rich spinach mixture. Spanachnik is a savory pastry, perfect for breakfast, a snack, or a light meal.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
Ingredients (Serves Four People)
- 500g fresh spinach (or 300g frozen spinach, thawed)
- 250g filo pastry sheets (about 10-12 sheets)
- 3 large eggs
- 200g Bulgarian white cheese (sirene) or feta cheese
- 150g plain Bulgarian yogurt (or Greek yogurt)
- 100g unsalted butter, melted
- 2 tablespoons sunflower oil (or olive oil)
- 1 small onion, finely chopped (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon of nutmeg (optional)
- 1 tablespoon chopped fresh dill (optional)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Spinach Filling
- If using fresh spinach, wash it thoroughly and blanch it in boiling water for 2-3 minutes. Drain and cool before chopping finely.
- Heat sunflower oil in a pan over medium heat. Add the finely chopped onion and sauté until softened (about 3-4 minutes). Add the spinach to the pan and cook for 3-5 minutes to remove excess moisture.
- Combine the spinach mixture with crumbled white cheese (sirene or feta), yogurt, and eggs. Mix well and season with salt, pepper, and nutmeg. Add dill if desired.
Step 2: Prepare the Filo Pastry
- Preheat your oven to 180°C (350°F). Grease a 23cm x 33cm (9″ x 13″) baking dish with melted butter or oil.
- Lay out the filo pastry sheets and keep them covered with a damp cloth to prevent drying out.
Step 3: Assemble the Spanachnik
- Place one filo sheet in the baking dish, allowing the edges to hang over the sides. Brush the sheet with melted butter.
- Add 4-5 more layers of filo sheets, brushing each layer with melted butter.
- Spread half of the spinach filling evenly over the filo layers.
- Continue layering another 3-4 filo sheets on top, brushing each with butter. Add the remaining spinach mixture.
- Finish by adding 3-4 more filo sheets, brushing each with butter. Fold any overhanging edges over the top layer and brush with more butter.
Step 4: Bake the Spanachnik
- Using a sharp knife, lightly score the top layers of filo pastry into squares or triangles to make cutting easier after baking.
- Bake the spanachnik in the oven for 35-40 minutes or until golden brown and crispy.
Step 5: Serve
Remove from the oven and let it cool slightly before cutting. Serve warm or at room temperature.
Tips and Tricks
- For an extra crispy spanachnik, use sunflower oil in between the filo layers instead of butter.
- To add more depth of flavor, consider mixing in sautéed garlic or leeks with the spinach filling.
- If using frozen spinach, ensure it is fully thawed and squeeze out all the excess liquid before combining it with the cheese mixture.
Serving Suggestions
- Toppings: Spanachnik pairs beautifully with Bulgarian yogurt.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 12g
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 2g
- Sodium: 650mg
Storage Suggestions
Spanachnik is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 150°C (300°F) for 5-10 minutes or until warmed through and crispy again.
About Spanachnik
Spanachnik is a traditional Bulgarian dish and a popular variation of the famous banitsa. While banitsa typically features a rich filling of Bulgarian sirene cheese and eggs, Spanachnik adds a fresh twist with spinach, making it especially popular during the spring and summer when spinach is in season.
Cultural Context
In Bulgarian cuisine, banitsa represents comfort, family, and togetherness, often enjoyed during special occasions, holidays, or as an everyday meal. Passed down through generations, banitsa is deeply rooted in Bulgarian culinary tradition. The spinach-filled spanachnik offers a delicious, lighter version, showcasing the versatility of Bulgarian cuisine.
Families throughout Bulgaria often adapt spanachnik recipes using local herbs or other seasonal greens, such as nettles or leeks. In many households, this dish symbolizes hospitality and warmth, made with care and enjoyed by all. Layering filo pastry and filling it with savory ingredients like spinach or cheese is a time-honored tradition connecting Bulgarians to their culinary roots. Each slice of spanachnik is not just a delicious pastry but a reminder of Bulgaria’s agricultural heritage, its celebration of fresh, local ingredients, and its love for simple, flavorful dishes.
