Banitsa is a flaky, savory pastry made with thin dough layers (similar to phyllo) filled with cheese, eggs, and yogurt. It’s crispy on the outside, soft inside, and deeply comforting. Often eaten for breakfast or special occasions, it’s one of the most iconic dishes in Bulgarian cuisine.
Equipment
- baking dish
- bowl
Ingredients
- 1 pack phyllo dough (or thin pastry sheets)
- 3 eggs
- 200g feta cheese (or similar salty cheese)
- 150g yogurt (plain)
- 50ml vegetable oil or melted butter
- ½ tsp baking soda (mixed into yogurt for fluffiness) (Optional)
- Sparkling water (for extra light texture) (Optional)
Instructions
- Crumble the feta cheese.
- Beat eggs in a bowl.
- Mix eggs, cheese, yogurt, and oil.
- Add baking soda if using.
- Lightly oil a baking dish.
- Lay one sheet of phyllo.
- Brush lightly with oil.
- Spread some filling over the sheet.
- Add another sheet on top.
- Repeat layering until ingredients are used.
- Alternative: Roll each sheet with filling into spirals and arrange in a pan (traditional style).
- Bake at 180°C (350°F) for 30–40 minutes until golden brown and crispy.
- Lightly sprinkle with water and cover briefly with a cloth to soften the top slightly.
Notes
Variations include Traditional Spiral Banitsa (roll sheets into logs and twist), Sweet Banitsa (replace cheese with sugar, milk, and vanilla), Meat Banitsa (add minced meat), and Quick Version (mix torn phyllo sheets directly with filling). Banitsa dates back centuries in the Balkans and is strongly tied to Bulgarian identity, often prepared during holidays like New Year’s Day.
Nutrition
Calories: 300–400 kcal · Protein: 10–15g · Fat: 20–25g · Carbohydrates: 20–30g · Calcium: High
