My aunt's name day is today too – we always make a big batch of her favourite banitsa and take it to church after liturgy. Happy name day to all the Nedelyas and Nedyalkos!
My mum’s friend Nedelka always brought spinach banitsa after liturgy too – still the best I’ve ever had. Happy name day to all the Nedelyas and Nedyalkos today.
In Kazan, we also often bring a bannitsa with cheese after the liturgy, especially on days like these. And it’s my daughter’s mother-in-law’s name day - it’s called Nedelya. Congratulations to everyone!
In Rostov, after the liturgy on Nedelin Day, they also often bring banitsa, only with cottage cheese and herbs. My mother-in-law's friend Nedyalka did this - you'll lick your fingers. Health to all birthday people!
That spinach banitsa sounds perfect after liturgy. My own mum used to make one with just a bit of feta and dill that we’d fight over at coffee hour. Do you know if Nedelka ever added any secret ingredient?
At home in Marseille we often bring a banitsa with spinach and feta after the liturgy for the Nedelya celebrations, and frankly the one with a little dill as Elizabeth Parker said remains the best. My sister-in-law makes one like this for her neighbor Nedelka. Happy birthday everyone!
My mum's version had a pinch of nutmeg in the spinach filling that made it smell amazing right out of the oven. Never knew if Nedelka did the same, but I always add a little when I make it for coffee hour. Did your mum use phyllo from the freezer or make her own?
My mum always swore by a handful of chopped green onions mixed into the spinach – gave it a nice bite without overpowering the dill. Did your family ever serve the banitsa warm or straight from the fridge after coffee hour?
In Nizhny, after the service on Nedelin Day, a banitsa with cottage cheese and herbs is often placed on the table, very similar. Valentina, is your mother-in-law’s friend Nedyalka from Rostov or already living here? Good health to all birthday people, yes.
My wife does the same with the green onions in the spinach filling – just a small handful keeps it bright without stealing the show from the dill. We always serve banitsa warm right after coffee hour; straight from the fridge never tastes as good to me. Did your mum add any cheese to hers?
At home in Marseille we do the same with spinach banitsa, but I always add a little chives in addition to the dill, it changes everything. Your sister-in-law is right to share it with her neighbor Nedelka, it’s a nice habit. Happy birthday to them!
It’s true that chives bring a welcome fresh touch. My sister-in-law prepares hers with lots of green onions too, and she takes it while still warm to Nedelka who lives across the street. Thank you for the happy birthday, it’s a pleasure!
My mum always added a bit of feta right into the spinach mix along with those green onions – it gave the whole thing a nice salty edge. We usually had the banitsa warm after coffee hour too, but the leftovers straight from the fridge the next morning with a cup of tea weren't half bad either. Did your family ever put sesame seeds on top?
