Bulgarian Banitsa savory pastry (Printable Version)

Flaky phyllo layers with feta and eggs baked to golden perfection, ideal for breakfast or brunch.

# What You’ll Need:

→ Dairy

01 - 14 oz feta cheese, crumbled
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

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with melted butter.
02 - Whisk together eggs, yogurt, whole milk, salt, and black pepper in a large bowl until smooth.
03 - Gently fold the crumbled feta cheese into the egg mixture until well combined.
04 - Unroll the phyllo dough and keep covered with a damp towel to prevent drying.
05 - Place one sheet of phyllo in the prepared dish and brush lightly with melted butter. Repeat this layering and buttering process for three more sheets.
06 - Spread approximately one-quarter of the cheese and egg filling evenly over the phyllo layers.
07 - Add another 3 to 4 phyllo sheets, buttering each, then spread another portion of the filling. Repeat until all filling is used, finishing with 3 to 4 buttered phyllo sheets on top.
08 - Use a sharp knife to cut the assembled pastry into squares or diamond shapes before baking.
09 - Drizzle any remaining melted butter over the top layer.
10 - Bake in the preheated oven for 30 to 35 minutes until the top is golden brown and crisp.
11 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.

# Additional Tips::

01 -
  • It looks intimidating but tastes like you spent hours in the kitchen when you really didn't.
  • The texture contrast—crispy outside, tender and custardy inside—never gets old no matter how many times you make it.
  • One pan feeds the whole family, and it tastes just as good cold the next morning with coffee.
02 -
  • Phyllo dries out faster than you think, so keep it covered at all times or you'll end up with brittle sheets that shatter while layering.
  • Don't skip the 10-minute rest after baking; it helps the filling set enough to slice cleanly instead of falling apart.
  • If your oven runs hot, start checking at 25 minutes—every oven is different, and burnt edges are worse than slightly underbaked middles.
03 -
  • Brush the phyllo lightly rather than generously; too much butter makes layers stick together instead of flake apart.
  • If you find your filling is watery after sitting, strain it through a fine sieve before layering to keep the banitsa crispy.
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