Name: Bulgarian Banitsa: Cheesy and Buttery Soft Pastry Dish from Bulgaria Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Bulgarian
Ingredients: 6 sheets of Filo (Phyllo) Dough; 100 grams (7 tbsp) Butter, cut into tiny cubes; 300 grams (10.5 oz) Feta Cheese, crumbled; 4 Eggs; 150 grams (5.2 oz or approximately 1/2 cup) Greek Yogurt (10% fat); 30 ml (2 tbsp) Sunflower Oil or Light Olive Oil or another neutral-tasting oil; 1/2 tsp Baking Soda; 200 ml (3/4 cups plus 2 tbsp) Whole Milk; 1 Egg (for mixing with milk)

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Introduction

Banitsa is a beloved traditional Bulgarian pastry, filled with a creamy mixture of feta cheese, eggs, and yogurt wrapped in crispy filo dough. This soft and buttery pie is perfect for celebrations or family gatherings, offering a comforting and flavorful treat with every bite.

A close-up view of a creamy, layered filo pastry pie slice on a white plate, showing at least three layers of thin, light yellow pastry with melted cheese filling in between. The top layer is golden brown and slightly crisp with a shiny, flaky texture. The inside layers look soft and creamy with a pale yellow color and small buttery pockets. In the background, the remaining pie sits blurred on a wooden board, highlighting the contrast between the cooked golden top and the creamy filling inside, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 sheets filo (phyllo) dough
300 grams (10.5 oz) feta cheese, crumbled

100 grams (7 tbsp) butter, cut into tiny cubes
4 eggs

150 grams (about 1/2 cup) Greek yogurt (10%)
200 ml (3/4 cup + 2 tbsp) whole milk

30 ml (2 tbsp) sunflower oil or neutral-tasting oil
1/2 tsp baking soda

Instructions

Step 1: In a medium bowl, whisk together 3 eggs, the oil, baking soda, and yogurt until smooth and yellow-colored.

Step 2: Add the crumbled feta cheese to the egg and yogurt mixture and stir to combine.
Step 3: Lay out each filo sheet and spread about 1/6 of the egg-cheese mixture evenly over the surface.
Step 4: Scatter 1/6 of the butter cubes on top of each filo sheet, then roll each sheet from the short edge into a tight roll.

Step 5: Grease or line a 9-inch round baking pan with parchment. Coil each rolled filo sheet into the pan in a spiral until the pan is filled.
Step 6: Whisk the remaining egg with the milk, then pour this mixture evenly over the assembled banitsa.
Step 7: Use a fork to poke holes in the pastry so it absorbs the milk mixture better.

Step 8: Preheat the oven to 180°C (360°F). Bake the banitsa on a lower rack for about 50 minutes, or until golden brown and crisp on top.
Step 9: Remove from the oven and let it cool slightly before serving.

Tips & Variations

For a twist, add spinach or pumpkin to the cheese filling for added flavor and color.

Drizzle sunflower oil on each filo layer instead of butter for a lighter version.
Use full-fat Greek yogurt for a richer, creamier filling.
Serve warm with a side of plain yogurt or traditional ayran for an authentic experience.

Storage

Store leftover banitsa in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a warm oven or microwave to restore softness. Banitsa is best enjoyed fresh but keeps well for snacks or light meals.

How to Serve

A thick, round pie with a golden-brown, flaky crust sits on a wooden board. The pie's surface is textured and uneven with several domed rises and creases, showing many layers of browned, crispy dough. The edges are slightly puffed and crisp, with a mix of deeper brown and light golden shades. The background features a white marbled texture, enhancing the warm tones of the pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen filo dough for banitsa?

Yes, frozen filo dough works perfectly. Just thaw it carefully according to package instructions, keeping the sheets covered with a damp cloth to prevent drying out.

What cheese is best for banitsa?

Traditional banitsa uses Bulgarian white brined cheese, or feta as a common substitute. Choose a crumbly, salty cheese for the authentic tang and texture.