Here’s a classic Bulgarian Banitsa recipe — a savory, flaky pastry filled with cheese 🥧🧀
🥐 Banitsa (Bulgarian Cheese Pastry)
🛒 Ingredients (Serves 6–8)
- 1 package phyllo dough (~16 oz / 450 g), thawed
- 3 large eggs
- 1 cup (250 g) feta cheese, crumbled
- ½ cup (120 ml) plain yogurt
- ¼ cup (60 ml) sunflower or vegetable oil
- Optional: 1 tsp baking soda (for fluffier texture)
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat to 375°F (190°C).
- Grease a 9×13-inch baking dish or line with parchment paper.
2️⃣ Make the Filling
- In a bowl, mix feta cheese, yogurt, and eggs until combined.
- Optional: add baking soda for a fluffier texture.
3️⃣ Layer the Phyllo
- Unroll phyllo sheets and cover with a slightly damp towel (to prevent drying).
- Place one sheet in the baking dish and brush lightly with oil.
- Repeat with 2–3 sheets, brushing each with oil.
- Spread half the cheese filling over the phyllo.
- Layer 2–3 more sheets with oil, then add the remaining filling.
- Top with 2–3 more sheets, brushing each with oil.
4️⃣ Shape (Optional)
- For a traditional spiral: roll strips of phyllo with filling and arrange in a spiral.
- Otherwise, leave as a layered casserole.
5️⃣ Bake
- Bake 35–40 minutes until golden brown and crispy.
- Cool slightly before cutting into squares or wedges.
💡 Tips
- Cover phyllo sheets with a damp towel while working to prevent drying and tearing.
- Serve warm with yogurt or a fresh salad.
- Variations: add spinach, leeks, or herbs to the filling.
If you want, I can also give a quick mini Banitsa version that’s made in muffin tins — perfect for breakfast or snacks.
Do you want me to do that?
