Banitsa

This is the easiest version of a traditional Bulgarian phyllo feta pie, that we call Banitsa. Here, thin sheets of phyllo (aka filo) dough are stuffed with salty feta rolled up into a spiral, painted with butter, and baked until golden and. One bite into the flaky, crispy dough reveals a rich, creamy center, and your life will be forever changed. This puffed pastry has such deep meaning to us. It’s a nostalgic dish that our grandma would often make, sometimes with pumpkin or apple for a sweet variation. Many different cultures have their own stuffed phyllo dough pastries, such as burek and tiropita, and this recipe has been passed down throughout generations in our family and was taught to us by our grandma.

What stands out

If you love flaky, buttery, stuffed pastries you will love this Banitsa, which is stuffed in a tangy and salty feta and yogurt mixture, similar to burek and tiropita. Phyllo dough is an ingredient, which you can find in the freezer aisle in most grocery stores; it’s the ultimate hack for making a quick and straightforward pastry at home. When brushed with butter and baked, phyllo dough transforms into crisp, flaky golden pastry sheets that shatter into a million crumbs when bit into. We love how impressive this dish looks, but it’s really so straightforward to make.

How to Prepare Banitsa

Line a round baking dish with parchment paper and lightly grease with melted butter. Preheat the oven to 400F.

Thaw the phyllo sheets as per the package directions, and meanwhile, start preparing the ingredients before you unroll the thawed phyllo.

In a large bowl, break the feta into chunks using a fork. Add the eggs and mix well with the fork. Add the yogurt and baking soda and mix well.

Place one sheet of thawed phyllo on your work surface and brush with some of the melted butter. Place another sheet on top of the first sheet and butter it as well. Add a few big spoonfuls of the yogurt-feta mixture onto the top phyllo sheet and spread it around.

꩜ Tightly roll up the phyllo sheet lengthwise to form a long rope. Roll that “rope” into a spiral and place it in the center of your baking dish. Repeat this process with the remaining phyllo sheets and yogurt-feta mixture and wrap each stuffed “rope” around the center to create a coiled pattern, until the baking dish is full.

Lightly brush the top of the Banitsa with melted butter and bake until flakey and golden, 45 to 50 minutes, depending on the oven. It should be nice and light and golden on the top and bottom. We bake ours uncovered on the middle rack. Let it cool a bit, and enjoy.

Kitchen tip

To prevent phyllo from drying out keep it covered in a slightly damp, clean kitchen towel while you assemble the recipe.

Swaps

1. You can use any yogurt you like, but we love Bulgarian yogurt or Balkan-style yogurt.
2. Bulgarian white cheese looks and feels just like feta so feel free to use any white, crumbly, salty, cheese you like.
3. Instead of butter, you can use any cooking oil. We prefer butter, but oil is totally acceptable.
4. Any baking dish will work here: a 12-inch round baking dish helps with shaping the dish, but you can form the same coil pattern on a baking sheet.
5. Instead of shaping the dish into a coil, you can also bake the rolled “logs” side by side in straight lines on a baking sheet. This can be an easier method.

Serve it with

• It’s traditional to serve Banitsa alongside Balkan-style yogurt.
• If serving this dish as part of a spread for entertaining, also consider: Roasted Bell PeppersMarinated Feta Stuffed Olives and Spinach Stuffed Mushrooms.
• If you love a savory breakfast, enjoy a slice of this pastry with a cup of coffee.

Questions

How large is the baking dish?

We use a 12-inch round baking dish, such as a springform pan, but any baking dish will work here, even a baking sheet.

Can i use other stuffings?

Of course, but then it won’t be our family’s traditional Banitsa recipe. Cooked pumpkin and apple are popular fillings in Bulgaria, and spinach is a popular addition in Greece.

Does this make good leftovers?

Enjoy no more than a few hours after it comes out of the oven. However, you can crisp up leftovers in a 300F oven or in the air fryer for a few minutes.

IS this like Burek, Spanakopita, Tiropita?

YES! All over Europe, you will find so many variations of a savory stuffed phyllo pastry. This is our Bulgarian version.

Can i make this in advance?

We recommend serving this dish shortly after it comes out of the oven. However, you can pre-make the filling one day prior to assembling and baking.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 6 servings

• 1 cup butter, (equivalent to 2 sticks), melted, plus more for the baking dish
• 454 grams Phyllo dough (frozen), (1 package, about 16 sheets)
• 5 eggs
• 350 grams Bulgarian white cheese, Sirene or any feta
• 1.5 cups plain yogurt, Balkan-Style or any you like
• ½ teaspoon baking soda

Equipment

• Chefs Knife
• Cutting Board
• Measuring Cups + Spoons
• Pastry Brush
• Parchment Paper

Method

1. Line a 12-inch round baking dish with parchment paper and lightly grease with melted butter. Preheat the oven to 400F.
2. Thaw the phyllo sheets as per the package directions and meanwhile, start preparing the ingredients before you unroll the thawed phyllo.
3. In a large bowl, break the feta into chunks using a fork. Add the eggs and mix well with the fork. Add the yogurt and baking soda and mix well.
4. Unroll the thawed phyllo sheets and cover with a clean kitchen towel or a slightly damp towel as they dry quickly. Place one sheet on your work surface and brush with some of the melted butter. Place another sheet on top of the first sheet and butter it as well. Add a few big spoonfuls of the yogurt-feta mixture onto the top phyllo sheet and spread it around. You should have a thin layer of the yogurt-feta mixture.
5. Tightly roll up the phyllo sheet lengthwise to form a long rope. Roll that "rope" into a spiral and place it in the center of your baking dish. Repeat this process with the remaining phyllo sheets and yogurt-feta mixture and wrap each stuffed "rope" around the center to create a coiled pattern, until the baking dish is full. (Since there are 16 phyllo sheets in a pack and we use 2 sheets per roll, you should have a total of 8 ropes that are filled with the feta-yogurt mixture.)
6. NOTE: Please watch our video below for a helpful visual on how to make this dish. You can also place the phyllo rolls side by side lengthwise in a baking dish instead of rolling them around one another, if that’s easier.
7. Lightly brush the top of the Banitsa with melted butter and bake until flakey and golden, 45 to 50 minutes depending on the oven. It should be nice and light and golden on the top and bottom. We bake ours uncovered on the middle rack. Let it cool a bit and enjoy.