Here’s A Savory Banitsa Recipe To Make This Delicious Bulgarian Phyllo Pasty!
If you are looking for a savory phyllo dish that is easy to make, you will enjoy Bulgarian Banitsa!
Banitsa is very similar to Greek Tiropita and types of burek, which are popular in the Balkans and the Middle East. While burek can have different fillings such as spinach or meat, banitsa is usually made with cheese.
In fact, it’s made with a tasty egg-yogurt filling with cheese that’s spread in layers of phyllo dough, arranged in a pan, baked in the oven, and then sliced into pieces.
It tastes great with yogurt or aryan – a yogurt-based drink common in the Balkans.
Ingredients
Here are the banitsa ingredients that you will need to make this dish. It’s pretty easy – and there aren’t that many ingredients overall.
- Phyllo sheets – You can use either fresh or frozen phyllo sheets (they will need to be thawed).
- Eggs – To make the filling.
- Yogurt – Use plain, unsweetened yogurt; balkan-style yogurt if possible.
- Feta cheese – Choose good-quality feta cheese for the best taste. If you can find it, you can also use Bulgarian Sirene cheese.
- Baking soda – Added to the filling.
- Melted butter – Use unsalted butter to better control the salt content.
Recipe Tips and Substitutions
Before you tackle this Bulgarian cheese pie recipe, have a look at these recipe tips to help make your cheese pie a success!
- If you’re using frozen phyllo sheets, make sure they’re completely thawed before you start working with them.
- You can use Bulgarian Sirene cheese instead of feta if you can find it.
- Use unsalted butter since you don’t want the final dish to be too salty (feta is usually quite salty already).
- Phyllo dough dries out quickly, so keep the sheets that you are not using covered with a slightly damp kitchen towel or plastic wrap.
- Don’t overfill the phyllo sheets. If you add too much, they may become soggy and you won’t be able to roll them.
How to Make Banitsa – Step by Step Instructions
In this section, we’ll show you exactly how to make banitsa. To make it easier to follow along, we have included photos of the recipe process.
Of course, you can also read (and print) the recipe card with the exact measurements and detailed instructions at the end of this post!
First, preheat the oven to 375 degrees Fahrenheit and grease an 8-inch round oven-safe pan, spring form or skillet.
In a bowl, whisk together the eggs and the yogurt.
Add the crumbled feta cheese and baking soda.
Mix until the ingredients are just combined.
Unroll the phyllo sheets. Take one phyllo sheet and brush it with melted butter. Place another phyllo sheet on top and brush with butter as well.
Spread a very thin layer of the egg-yogurt mixture evenly over the phyllo sheet.
Don’t add too much, or it may be difficult to roll and might get soggy.
Take the long side and tightly roll the phyllo sheets towards the opposite side. Place around the edge of the greased pan, seam side down.
Repeat with the remaining phyllo sheets. Place each rolled sheet around the pan towards the center in a coiled pattern. Then brush the top of the banitsa with melted butter.
Bake the banitsa in the preheated oven at 375 degrees Fahrenheit for 35 to 45 minutes until golden brown. The exact baking time may vary depending on your oven.
Once baked, take it out of the oven and let it cool for 10 to 15 minutes before slicing and serving. You can serve it with yogurt or ayran. Enjoy!
Storage Tips
Banitsa definitely tastes best when it’s fresh and crispy. You can store any leftovers in a sealed container for about a day.
If you want to store leftovers for longer, put them in a sealed container and store them in the fridge for up to 3 days. But keep in mind that the moisture in the fridge will make the banitsa soggy over time.
To reheat, we recommend using an air fryer or the oven to help restore some of the crispness.
FAQ
Here are some answers to frequently asked questions about Banitsa!
Banitsa is the Bulgarian name for a savory cheese pie dish made with rolled phyllo dough. It is similar to burek – in fact, the dishes are related.
Banitsa and burek (the Yugoslavian name for Börek) are very similar in that they are phyllo-based savory dishes, often filled with a form of cheese. While banitsa is usually made with cheese, burek can be made with other fillings such as spinach or meat. Banitsa is considered a Bulgarian regional variant or Börek/burek.
You can eat banitsa in slices with yogurt or a glass of ayran (a cold yogurt-based beverage) on the side.
Related Recipes
If you liked this recipe for Banitsa, here are some more Bulgarian-specific and a few other Balkan recipes to try:
- Shopska Salad (Bulgarian Salad)
- Pastrmajlija (North Macedonian Pizza)
- Cold Cucumber Soup (Bulgarian Tarator)
- Ajvar (Balkan Red Pepper Spread)
- Cevapi (Balkan Sausages)
Banitsa (Bulgarian Cheese Pie)
Ingredients
- 3 eggs
- 1 1/2 cups yogurt, preferably Balkan-style yogurt
- 9 ounces feta cheese, crumbled; or Sirene cheese
- 1/2 teaspoon baking soda
- 1/2 cup butter, melted; unsalted
- 10.5 ounces phyllo sheets, approximately
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease an 8-inch round ovenproof pan, spring form, or skillet.
- In a bowl, whisk together the eggs and the yogurt. Add the crumbled feta cheese and baking soda and whisk until just combined.3 eggs, 1 1/2 cups yogurt, 1/2 teaspoon baking soda, 9 ounces feta cheese
- Unroll the phyllo sheets. Take one phyllo sheet and brush it with melted butter. Place another phyllo sheet on top and brush with butter as well. Spread a very thin layer of the egg-yogurt mixture evenly over the phyllo sheet.10.5 ounces phyllo sheets
- Take the long side and tightly roll the phyllo sheets towards the opposite side. Place seam side down around the edge of the greased pan.
- Repeat with the remaining phyllo sheets. Place each rolled sheet around the pan towards the center in a coiled pattern.
- Brush the top of the banitsa with melted butter.
- Bake the banitsa in the preheated oven at 375 degrees Fahrenheit for 35 to 45 minutes until golden brown. The exact baking time may vary depending on your oven.
- Once baked, remove it from the oven and let it cool for 10 to 15 minutes before slicing and serving. Serve with yogurt or ayran.
Notes
- If you’re using frozen phyllo sheets, be sure to thaw them completely before working with them.
- You can use Bulgarian Sirene cheese instead of feta if you can find it.
- Use unsalted butter since you don’t want the final dish to turn out too salty (feta is usually quite salty already).
- Phyllo dough dries out quickly, so keep the sheets that you are not using covered with a slightly damp kitchen towel or plastic wrap.
- Don’t overfill the phyllo sheets. If you add too much, they may become soggy and you won’t be able to roll them.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
