I discovered banitsa during a trip to Bulgaria and immediately fell in love with this flaky pastry filled with cheese. Back in France, I wanted to create my own version using our beautiful autumn vegetables.
This recipe blends the traditional Bulgarian banitsa with French flavors. The butternut squash adds a touch of sweetness that pairs perfectly with the spinach and goat cheese. Brick pastry sheets are a great alternative to phyllo dough, which is harder to find.
What I like about this banitsa is that it's easy to prepare and makes a very nourishing and complete meal. You can prepare it in the morning and reheat it in the evening; it stays perfectly crispy.
Feel free to adapt the vegetables to your taste: courgettes, mushrooms or even leftover ratatouille work very well in this generous recipe.
Banitsa with spinach and roasted butternut squash
4
portions22
minutes35
minutes385
kcal1
hourThis French version of the traditional Bulgarian banitsa combines roasted butternut squash with fresh spinach in crispy filo pastry. A comforting dish with autumnal flavors.
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Ingredients
400g of butternut squash
200g of fresh spinach
6 brick pastry sheets
150g of fresh goat cheese
2 eggs
1 onion
2 garlic cloves
100g crushed walnuts
3 tablespoons of olive oil
1 teaspoon of dried thyme
Salt, freshly ground pepper
Preparation steps
- Preheat the oven to 200°C. Peel the butternut squash and cut it into 2cm cubes.
- Place the cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper and bake for 20 minutes.
- Meanwhile, finely chop the onion and garlic. Heat the remaining oil in a pan.
- Sauté the onion for 5 minutes, add the garlic and spinach. Cook until they release their water.
- In a bowl, mix the beaten eggs, crumbled goat cheese, thyme, salt and pepper.
- Add the roasted butternut squash, cooled spinach, and chopped walnuts to the egg-cheese mixture.
- Grease a gratin dish. Arrange 3 sheets of brick pastry, letting them overhang the edges, and pour in the filling.
- Fold the bottom leaves over and then cover with the other 3 leaves. Brush with oil.
- Bake for 15 minutes until the banitsa is golden brown and crispy.
📊 Nutritional Information
| Nutrient | Value |
|---|---|
| Calories | 385 kcal |
| Proteins | 16g |
| Carbohydrates | 28g |
| including sugars | 8g |
| Lipids | 24g |
| including saturated fatty acids | 8g |
| Fibers | 6g |
| Sodium | 520mg |
| Vitamins | |
| Vitamin A | 220% AJR |
| Vitamin K | 180% AJR |
| Vitamin B9 | 35% AJR |
| Minerals | |
| Calcium | 18% AJR |
| Iron | 20% AJR |
| Magnesium | 15% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
This banitsa recipe can be kept in the refrigerator for 2 days and reheats perfectly in the oven at 180°C for 10 minutes. The filo pastry regains its crispness.
💡 Chef's Tips
Drain the spinach well to prevent the banitsa from being too soggy. You can substitute feta cheese for the goat cheese for a version closer to the original Bulgarian recipe.
🔄 Variations
- Mushroom banitsa: replace the spinach with 300g of sautéed button mushrooms
- Sweet and savory banitsa: add 2 tablespoons of raisins along with the walnuts
