Why You’ll Love This Recipe
- Rich, Savory Flavor: The combination of tangy Greek yogurt and creamy feta creates a flavorful filling that’s complemented by the crispy filo.
- Quick to Prepare: With just a few simple ingredients, you can assemble this dish quickly, making it a perfect option for busy mornings or last-minute snacks.
- Versatile: You can adjust the filling by adding spinach, cabbage, or herbs for added variety.
- Crispy and Flaky: The layers of filo pastry turn golden and crispy as they bake, providing a perfect texture contrast with the creamy filling.
Ingredients
- 1 cup natural Greek yogurt (8 ounces/250 grams)
- 2 large eggs
- 7 ounces feta cheese (200 grams)
- ½ teaspoon baking soda
- 6-8 filo pastry sheets
- ½ stick unsalted butter, melted (55 grams)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a round or rectangular oven-proof dish with butter or oil.
- Prepare the Filling: In a large bowl, crumble the feta cheese and combine it with the Greek yogurt, eggs, and baking soda. Stir until smooth and well combined.
- Assemble the Banitsa: Lay one sheet of filo pastry on a flat surface and brush with melted butter. Add a spoonful of the feta mixture onto the filo, then roll it into a log. Coil the log into a spiral shape and place it in the center of your prepared baking dish. Repeat with the remaining filo sheets and filling, layering the coils around each other.
- Bake: Pour any remaining melted butter over the top of the banitsa. Bake in the preheated oven for 25 minutes or until the pastry is golden brown and crispy.
- Serve: Allow the banitsa to cool for a few minutes before slicing. Serve warm for the best flavor and texture.
Servings and Timing
- Servings: This recipe makes approximately 6-8 servings.
- Preparation Time: 20 minutes
- Baking Time: 25 minutes
- Total Time: 45 minutes
Variations
- Spinach or Cabbage: Add sautéed spinach or cabbage to the filling for a savory, vegetable-filled twist.
- Herbs: Fresh dill, parsley, or even thyme can be added to the filling for extra flavor.
- Pumpkin: For a slightly sweet variation, add cooked pumpkin to the mixture.
Storage/Reheating
- Storage: Store leftover banitsa in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cooled banitsa for up to 2 months. Thaw it overnight in the fridge before reheating.
- Reheating: To reheat, place the banitsa in the oven at 350°F (175°C) for 10 minutes or until warmed through.
FAQs
Can I use a different cheese?
Yes, you can replace feta with ricotta, goat cheese, or a combination of cheeses, though the flavor will change.
How do I make the filo dough easier to work with?
Be sure to keep unused filo sheets covered with a damp towel to prevent them from drying out. Handle the dough gently to avoid tearing.
Can I prepare banitsa in advance?
Yes, you can assemble the banitsa the day before, cover it tightly, and refrigerate it until you’re ready to bake it.
Can I use a different type of yogurt?
Greek yogurt is ideal due to its thickness and tangy flavor, but you can substitute plain yogurt if needed.
How do I know when the banitsa is done?
The banitsa is ready when the filo is golden brown and crispy, and the filling is set. It should puff up slightly during baking.
Can I use phyllo dough instead of filo pastry?
Yes, phyllo dough works well as a substitute for filo pastry and will give a similar result.
Is it okay to add more eggs to the filling?
Yes, you can add an additional egg for a richer filling, but be mindful not to make it too wet.
Can I make banitsa without butter?
You can substitute the butter with olive oil or another cooking fat for a slightly different taste.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Can I freeze unbaked banitsa?
Yes, you can freeze the assembled banitsa before baking. Wrap it tightly in plastic wrap and foil and bake it directly from frozen.
Conclusion
Banitsa is a delightful, traditional Bulgarian pastry that’s perfect for any occasion. Whether you enjoy it as a savory breakfast or a comforting snack, this recipe is sure to become a favorite in your kitchen. With its buttery, crispy layers and flavorful filling, banitsa brings a taste of Bulgaria to your home.
Print
Banitsa
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Banitsa is a beloved Bulgarian pastry made with layers of crispy filo dough and a rich filling of feta cheese, Greek yogurt, and eggs. This easy-to-make dish is perfect for breakfast, a snack, or any festive occasion. With a golden, flaky crust and creamy, savory filling, it’s a comforting dish that captures the essence of Bulgarian cuisine.
Ingredients
- 1 cup natural Greek yogurt (8 ounces/250 grams)
- 2 large eggs
- 7 ounces feta cheese (200 grams)
- ½ teaspoon baking soda
- 6–8 filo pastry sheets
- ½ stick unsalted butter, melted (55 grams)
Instructions
- Preheat the oven: Set the oven to 350°F (175°C). Grease a round or rectangular oven-proof dish with butter or oil.
- Prepare the filling: In a large bowl, crumble the feta cheese and combine it with Greek yogurt, eggs, and baking soda. Stir until smooth and well combined.
- Assemble the banitsa: Lay one sheet of filo pastry on a flat surface and brush it with melted butter. Add a spoonful of the feta mixture onto the filo, then roll it into a log. Coil the log into a spiral shape and place it in the center of your prepared baking dish. Repeat with the remaining filo sheets and filling, layering the coils around each other.
- Bake: Pour any remaining melted butter over the top of the banitsa. Bake for 25 minutes or until the pastry is golden brown and crispy.
- Serve: Allow the banitsa to cool for a few minutes before slicing. Serve warm for the best flavor and texture.
Notes
- Add-ins: Add sautéed spinach, cabbage, or herbs like dill, parsley, or thyme to the filling for added flavor.
- Flavor variations: For a sweet twist, add cooked pumpkin to the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Bulgarian
