Here’s a traditional Banitsa recipe 🥐 — a savory Bulgarian pastry made with filo dough and a cheesy egg filling. It’s crisp, flaky, and perfect for breakfast or a snack.
🥐 Classic Banitsa (Serves 6–8)
Ingredients
- 1 package filo (phyllo) dough, thawed (about 16 sheets)
- 4 large eggs
- 1 cup Bulgarian feta cheese (or feta), crumbled
- ½ cup plain yogurt
- ½ cup sunflower or vegetable oil (for brushing)
- Optional: 1 tsp baking soda (for fluffier texture)
- Butter or oil for greasing the pan
Instructions
1️⃣ Prepare the Filling
- In a bowl, beat the eggs.
- Stir in crumbled feta and yogurt until smooth.
- If using, add baking soda for a slightly fluffier texture. Set aside.
2️⃣ Prepare the Pan
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking pan with oil or butter.
3️⃣ Layer the Filo Dough
- Lay one sheet of filo in the pan and brush lightly with oil.
- Repeat with 3–4 sheets, brushing each with oil.
- Spread 1/3 of the cheese-egg filling over the dough.
- Add another 3–4 layers of filo, brushing with oil.
- Repeat until all filling is used.
- Finish with 3–4 layers of filo on top, brushing generously with oil.
4️⃣ Bake
- Bake for 35–40 minutes, or until golden brown and crisp.
5️⃣ Serve
- Let cool slightly before cutting into squares or diamonds.
- Serve warm or at room temperature.
🔹 Tips & Variations
- Spinach Banitsa: Add sautéed spinach to the filling for extra greens.
- Sweet Banitsa: Add a bit of sugar and use sweetened cheese or cottage cheese.
- Individual portions: Roll filling into small filo rolls for “mini banitsa.”
- Brush the top with egg wash for extra shine and golden color.
If you like, I can also give a quick, spiral-shaped Banitsa version that’s easier to make and looks traditional.
Do you want me to do that?
