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Banitsa is one of the most popular traditional pastry dish made with filo pastry, eggs, and cheese. It can be served hot or cold with plain yogurt or boza.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Bulgaria
Keyword: feta cheese, pastry
Servings: 6
Calories: 356kcal


  • 1 (10-inch) springform pan


  • 12 sheets phyllo dough
  • 8 tbsp butter
  • 1 lb Bulgarian feta cheese (sirene) feta, crumbled feta cheese
  • 14 oz Bulgarian yogurt preferably sheep's milk yogurt
  • 4 whole eggs
  • 1 egg yolk
  • 1 tbsp salt
  • 1 pepper for carb conscious eaters you can disregard rice
  • 1 tbsp baking soda


  • First start with the mixture by whisking the eggs, yogurt, vegetable oil, and baking soda together in a large bowl. Add drained feta to the bowl and mix it with a fork and set aside.
  • Preheat oven to 350º F and grease pie pans or springform pan with 1 tablespoon olive or vegetable oil and lightly dust with flour.
  • Brush melted butter over the sheet and place it at the bottom of the pan.
  • Take the filo dough out of the package and spread over lightly floury surface. unroll. Spread around a little of the yogurt-egg mixture onto the filo sheet.
  • Carefully roll the sheet of filo dough, from bottom to top, upwards with your fingers and place it in the middle of your dish pan.
  • Repeat this step with the remaining filo sheets and pour the leftover melted butter over banitsa.
  • Place in the oven and bake for about 25 minutes or until gets golden brown.