Phyllo pastry (banitsa) with leeks and chard
Phyllo pastry (banitsa) with leeks and chard The recipes published here are seasonal and are part of our menu and the dishes can be tested at Botanica Guest
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at botanicalife.wixsite.com.
Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Colander
- Pastry brush
Ingredients
- ½ tea cup of rice
- 500 grams of fine phyllo dough
- 150 grams of fresh chard leaves (mangold)
- 1 stalk of leek
- 50 milliliters of vegetable oil
- 50 grams of butter
- 5 eggs
- 300 grams of yogurt
- 100 milliliters of sparkling water
- 1 tsp. of baking soda
- Salt
- Baking paper
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