Bulgarian Banitsa with Cheese (Print View)

A flaky phyllo layered pastry filled with feta, eggs, and yogurt, baked to a golden crisp.

# Components:

→ Dairy

01 - 14 oz crumbled feta cheese
02 - 1 cup plain yogurt
03 - 4 tbsp unsalted butter, melted
04 - 3.4 tbsp whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

06 - 1 package (about 14 oz) phyllo dough, thawed

→ Seasoning

07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

# Method:

01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with melted butter.
02 - In a large mixing bowl, whisk together eggs, yogurt, milk, salt, and pepper until smooth. Fold in crumbled feta gently.
03 - Unroll phyllo dough and keep covered with a damp cloth to prevent drying.
04 - Place one sheet of phyllo in baking dish and brush lightly with melted butter. Repeat layering with 3 more sheets, brushing each with butter.
05 - Spread one-quarter of the cheese and egg mixture evenly over phyllo layers.
06 - Add 3 to 4 more phyllo sheets, buttering each, then add another portion of filling. Repeat until all filling is used, ending with 3 to 4 buttered phyllo sheets on top.
07 - With a sharp knife, cut the assembled layers into squares or diamond shapes.
08 - Pour remaining melted butter evenly over the top.
09 - Bake for 30 to 35 minutes until the top is golden brown and crisp.
10 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between crispy, buttery phyllo and the creamy, tangy cheese filling creates a texture that keeps you reaching for just one more bite.
  • It's foolproof once you understand that phyllo loves butter and fears air—then everything falls into place.
  • It works for breakfast, lunch, dinner, or that mysterious fourth meal when you're raiding the fridge at midnight.
02 -
  • Phyllo is not as delicate as it seems; it's actually quite forgiving as long as you work quickly and keep the unused sheets covered—panic is your only real enemy.
  • The filling will seem wet when you spread it, but the eggs set up beautifully during baking and the phyllo absorbs just enough moisture to stay tender without becoming soggy.
03 -
  • If your phyllo cracks, embrace it—that's where the butter pools and creates extra-crispy pockets that are honestly the best part.
  • The filling can be made hours ahead and kept refrigerated, which means you only need to layer and bake when you're ready, making banitsa a surprisingly practical choice for entertaining.
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