Banitsa is a beloved Bulgarian savory pastry made from flaky phyllo, salty white cheese, egg, butter, and yogurt.
Layer and coil the pastry loosely so it bakes into crisp golden folds around a soft, tangy filling.
Keep phyllo covered with a damp towel while working so the sheets remain flexible.
Serving Suggestions
Serve warm with plain yogurt, a tomato salad, or cucumber and herbs for a simple meal.
Recipe Notes
Banitsa keeps refrigerated for 3 days. Reheat uncovered in a moderate oven to bring back the flaky crust.
Bulgarian Banitsa
A savory Bulgarian spiral pastry layered with flaky phyllo, white cheese, egg, butter, and yogurt.
Ingredients
Equipment
Method
Assemble:
- Heat the oven to 375°F (190°C) and butter a round baking dish.
- Mix the cheese, eggs, yogurt, and salt in a bowl.
- Brush one phyllo sheet with butter, top with a second sheet, spread over a little filling, and roll loosely into a rope.
- Coil the rope in the center of the dish. Repeat with the remaining phyllo and filling, arranging the ropes into a spiral.
- Brush the top generously with the remaining butter.
Bake:
- Bake for 35 to 40 minutes, until the banitsa is puffed and deeply golden.
- Cool for 10 minutes, slice, and serve warm with plain yogurt.
Nutrition
Notes
- Do not pack the coils tightly; space helps the phyllo become crisp.
- Let the pastry rest briefly before cutting so the filling sets.
