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Savory Bulgarian banitsa with flaky phyllo, white cheese, egg, and yogurt.

Bulgarian Banitsa

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A savory Bulgarian spiral pastry layered with flaky phyllo, white cheese, egg, butter, and yogurt.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bulgarian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Filling
  • 12 phyllo sheets thawed
  • 2 cups Bulgarian or feta cheese crumbled
  • 4 large eggs beaten
  • 1 cup plain yogurt
  • 1/2 cup butter melted
  • 1/2 tsp salt only if the cheese is mild

Equipment

  • Round baking dish
  • Mixing bowl
  • Pastry brush
  • Sharp knife

Method
 

Assemble:
  1. Heat the oven to 375°F (190°C) and butter a round baking dish.
  2. Mix the cheese, eggs, yogurt, and salt in a bowl.
  3. Brush one phyllo sheet with butter, top with a second sheet, spread over a little filling, and roll loosely into a rope.
  4. Coil the rope in the center of the dish. Repeat with the remaining phyllo and filling, arranging the ropes into a spiral.
  5. Brush the top generously with the remaining butter.
Bake:
  1. Bake for 35 to 40 minutes, until the banitsa is puffed and deeply golden.
  2. Cool for 10 minutes, slice, and serve warm with plain yogurt.

Nutrition

Calories: 470kcalCarbohydrates: 38gProtein: 16gFat: 29gSaturated Fat: 16gCholesterol: 190mgSodium: 760mgFiber: 1gSugar: 3g

Notes

  • Do not pack the coils tightly; space helps the phyllo become crisp.
  • Let the pastry rest briefly before cutting so the filling sets.