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Banitsa (Bulgarian Cheese Filo Pie)
Crispy layers of filo pastry filled with eggs and crumbled sirene cheese, baked until golden. Bulgaria's most beloved breakfast pastry, eaten daily and on every holiday.
Prep
20 min
Cook
40 min
Servings
8
Difficulty
Easy
★★★★★
4.9(1,730 ratings)#filo#cheese#breakfast#baked#pastry#vegetarian#traditional
About This Recipe
Banitsa is the soul food of Bulgaria, consumed morning to night and prepared for every celebration from New Year's Eve to Easter. Thin sheets of commercial filo are brushed with oil and layered with a mixture of eggs and crumbled Bulgarian white cheese, then baked until the pastry is shatteringly crisp and golden. On New Year's Eve, a coin, dogwood twig, or written fortune is hidden inside each portion for good luck — this version is called 'Banitsa za Survaki.' It can be made round (in a circular pan) or as individual cylinders, and each Bulgarian household defends their grandmother's recipe as definitive.
Ingredients
Serves 8
- 500 gfilo pastry sheets (store-bought)
- 400 gBulgarian sirene (or feta), crumbled
- 4 largeeggs, beaten
- 200 gplain yogurt
- 150 mlsunflower oil, divided
- 1 tspbaking soda
Instructions
- 1
Make the filling
Whisk together beaten eggs, yogurt, and baking soda. Fold in crumbled sirene. The baking soda reacts with the yogurt to help the filling puff and become airy.
- 2
Prepare pan and oven
Brush a 30 cm round or 35×25 cm rectangular baking pan generously with oil. Preheat oven to 200°C (390°F).
- 3
Layer the filo
Lay one sheet of filo in the pan, letting it overhang the sides. Brush with oil. Lay another sheet, brush with oil. Spread 3–4 tablespoons of filling over the sheets.
- 4
Continue layering
Repeat the layering: two sheets of oiled filo, then filling, until all filo and filling are used, ending with two oiled filo sheets on top. Fold in any overhanging edges and brush the top generously with remaining oil.
- 5
Bake
Bake for 35–40 minutes until the top is deep golden and the pastry is crisp. If the top browns too quickly, cover loosely with foil after 25 minutes.
- 6
Rest and serve
Remove from oven and allow to cool for 10 minutes before cutting. Serve warm with plain yogurt or ayran (yogurt drink).
Pro Tips
- →
Keep unused filo covered with a slightly damp cloth while working to prevent drying out.
- →
The baking soda and yogurt reaction makes the filling lighter — do not omit.
- →
For extra crispness, brush the very top layer with a mixture of oil and egg yolk.
Variations
- •
Zelena banitsa: Replace cheese with wilted spinach and eggs for a green version.
- •
Tikvenik: Fill with sweetened grated pumpkin and walnuts for a dessert banitsa.
Storage
Keep at room temperature for 1 day. Refrigerate for up to 3 days. Reheat in the oven at 180°C for 10 minutes — never microwave.
History & Origin
Banitsa has been made in Bulgaria for centuries, with roots in Ottoman börek traditions that spread across the Balkans. It evolved into a distinctly Bulgarian form with the use of yogurt in the filling and the round presentation. Today it is considered the national pastry of Bulgaria.
Frequently Asked Questions
Can I make banitsa the night before?
Assemble unbaked banitsa, cover, and refrigerate. Bake fresh in the morning. Alternatively, bake and reheat, though fresh-baked is superior.
My banitsa is soggy in the middle. What happened?
The filling was likely too wet. Drain the cheese thoroughly and do not over-fill each layer. Ensure your oven is fully preheated before baking.
Nutrition Facts
Per serving (170g) · 8 servings total
Calories360kcal
Protein12g
Carbohydrates28g
Fat22g
Fiber1g
Protein12g
Carbs28g
Fat22g
Time Summary
Prep time20 min
Cook time40 min
Total time60 min
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