Bulgarian Banitsa Savory Pastry (Printable)

Flaky phyllo layered with feta and eggs, baked to golden perfection for any meal occasion.

# What You'll Need:

→ Dairy

01 - 14 oz crumbled feta cheese
02 - 1 cup plain yogurt
03 - 4 tbsp unsalted butter, melted
04 - 3 tbsp whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

06 - 1 package (14 oz) phyllo dough, thawed

→ Seasoning

07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with melted butter.
02 - In a large bowl, whisk eggs, yogurt, milk, salt, and pepper until smooth. Gently fold in the crumbled feta cheese.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo into the baking dish and brush lightly with melted butter. Repeat for 3 more sheets, buttering each layer.
05 - Spread one-quarter of the cheese-egg mixture evenly over the layered phyllo. Add 3–4 sheets of phyllo brushed with butter, then spread another portion of filling. Repeat until all filling is used, finishing with 3–4 buttered phyllo layers on top.
06 - With a sharp knife, cut the assembled pastry into squares or diamond shapes.
07 - Pour any remaining melted butter over the top. Bake for 30–35 minutes until golden brown and crisp.
08 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but comes together faster than you'd think, and your kitchen smells incredible the whole time.
  • The layers actually work in your favor—there's flaky pastry, creamy filling, and that satisfying textural contrast that makes each bite interesting.
  • Leftover banitsa reheats beautifully and tastes just as good cold the next day, so it's the kind of dish that pays dividends.
02 -
  • Don't skip the damp towel over phyllo—even five minutes of air exposure will cause it to dry out and become impossible to work with, and there's no recovering from that.
  • Cutting before baking is essential; trying to cut a baked banitsa will shatter it into frustration, but pre-scored lines guide the knife cleanly through those crispy layers.
  • The filling should be whisked until genuinely smooth before adding the cheese, or you'll end up with lumpy pockets instead of an even, custardy texture throughout.
03 -
  • For deeper flavor, add a handful of finely chopped fresh dill or parsley to the filling—it brightens everything without overpowering the cheese.
  • If you're nervous about phyllo, make peace with the fact that small tears are normal and invisible once it's layered and baked; perfection is a myth, but deliciousness is guaranteed.
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