Chef-tested recipe
Banitsa is a beloved Bulgarian baked pastry, often eaten at breakfast and celebrations. Layers or spirals of fine filo enclose a filling of salty Bulgarian white brined cheese (sirene), eggs and yogurt. This home version
Recipe at a glance
- Servings
- 8 slices
- Cuisine
- Bulgarian
- Course
- Breakfast or savoury pastry
- Cooking Method
- Layering and oven baking
- Best Served With
- Plain Bulgarian yogurt, ayran or a simple tomato salad.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 400 g fresh or thawed filo pastry sheets (approximately 10–12 sheets)
- 420 g Bulgarian sirene cheese, crumbled, or a similar white brined cheese
- 220 g beaten eggs (approximately 4 large eggs)
- 230 g plain unsweetened yogurt
- 85 g unsalted butter, melted
- 3 g baking soda, optional paid link
- 20 ml neutral oil for greasing paid link
- 2 g black pepper, optional
Method
Preheat and prepare. Heat oven to 190°C. Lightly grease a 28–30 cm baking pan; cover unused filo sheets with a lightly damp clean cloth to prevent drying.
Make the cheese filling. Whisk eggs and yogurt together, stir in crumbled sirene and optional baking soda, and season lightly with pepper. Do not add salt until tasting because sirene is already salty.
Assemble the layers. Lay one filo sheet in the pan, brush thinly with melted butter, and add another sheet. Scatter a little filling; repeat the layering and filling until all ingredients are used, finishing with pastry lightly brushed with butter.
Score carefully. Tuck any overhanging pastry into the pan and score the top gently into eight portions without cutting to the base.
Bake. Bake 35–45 minutes until the pastry is evenly golden and the egg-and-cheese centre is fully set and reaches at least 75°C.
Rest and serve. Rest for 10 minutes before slicing. Serve warm with plain yogurt.
Beginner Technique Notes
- Keep filo covered while assembling or it becomes brittle and cracks.
- A thin, even coating of butter gives a crisp crust without making the layers greasy.
- Sirene is a salted brined cheese; adjust seasoning to the brand.
Substitutions and Variations
- Feta can replace sirene when needed, though its acidity and texture may differ.
- A spiral banitsa can be formed by rolling filled filo into long coils and arranging them in the pan.
- Plain full-fat yogurt produces a more rounded filling than sweetened or flavoured yogurt.
Storage and Food Safety
Cool promptly and refrigerate at 4°C or below within 2 hours. Use within 2 days, reheating slices in an oven until at least 75°C at the centre. Avoid prolonged room-temperature display.
Serving Suggestions
Plain Bulgarian yogurt, ayran or a simple tomato salad.
Allergen Notes
Wheat (gluten), egg and milk. Check purchased filo and cheese for other declared allergens.
