A Barcelona food blog
Making phyllo pastry is a fine art. The finest is as thin as tracing paper and is a familiar sight across the Balkan region in their pastries and desserts. One such pastry is the Bulgarian banitsa, typically stuffed with cheese and/or spinach. Banitsa is also the name of Mikhaela Mikhaylova’s small café and shop, where for the last five years she has brought Bulgaria to Barcelona and refined the pastries of her homeland with a modern look and contemporary flavors.
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