Bulgarian Banitsa: Cheesy and Buttery Soft Pastry Dish from Bulgaria Recipe
Banitsa is a traditional Bulgarian baked pastry dish made with layers of filo dough filled with a flavorful mixture of feta cheese, eggs, yogurt, and butter. This recipe creates a soft, buttery, and cheesy pie, ideally served at celebrations and family gatherings. The spiraled presentation and golden crust make it as visually appealing as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Pastry
- Method: Baking
- Cuisine: Bulgarian
Ingredients
Scale
Filo and Butter
- 6 sheets of Filo (Phyllo) Dough
- 100 grams (7 tbsp) Butter, cut into tiny cubes
Filling
- 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
Milk Mixture
- 200 ml (3/4 cups plus 2 tbsp) Whole Milk
- 1 Egg (for mixing with milk)
Instructions
- Prepare the Egg-Yogurt Mixture: In a medium bowl, whisk together 3 eggs, sunflower oil, baking soda, and Greek yogurt until the mixture is smooth and evenly combined.
- Add the Cheese: Crumble the feta cheese into the egg-yogurt mixture and stir well to combine, ensuring the cheese is evenly distributed.
- Assemble the Filo Sheets: Lay each filo sheet flat. Spread approximately one-sixth of the egg-cheese mixture evenly over each sheet.
- Add Butter and Roll: Sprinkle one-sixth of the butter cubes evenly across each filo sheet. Then, starting from the short edge, roll up each sheet tightly into a log.
- Arrange in Baking Pan: Grease or line a 9-inch round baking pan with parchment paper. Coil each rolled filo sheet in a spiral, placing them snugly side by side to fill the pan completely.
- Mix Milk and Egg: In a small bowl, whisk together the whole milk and the remaining egg until combined.
- Pour Over Banitsa: Evenly pour the milk and egg mixture over the assembled banitsa, allowing it to soak in.
- Poke Holes: Using a fork, gently poke holes all over the banitsa to help it absorb the milk mixture better during baking.
- Bake: Preheat the oven to 180°C (360°F). Place the banitsa on a lower oven rack and bake for approximately 50 minutes, or until the pastry is golden brown with a crisp crust.
- Serve: Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature with ayran, yogurt, or a fresh salad.
Notes
- Adjust the number of filo sheets according to the size of your baking pan; six sheets suits a 9-inch pan.
- Butter can be substituted with margarine or clarified butter for different flavors.
- Feel free to incorporate additional fillings like spinach or pumpkin for variation.
- Ensure the baking pan is well-greased or lined to prevent sticking.
- Traditionally, lucky charms might be hidden inside before baking for special occasions.
- Banitsa tastes excellent fresh from the oven or when cooled down, served quiche-style.
Keywords: Banitsa, Bulgarian pastry, filo pastry, feta pie, cheesy pastry, traditional Bulgarian dish, Balkan cuisine, Easter pastry
