Traditional Bulgarian Banitsa (Cheese Pastry)

There’s something deeply comforting about waking up to the warm, flaky layers of a freshly baked Banitsa. If you’ve ever visited a Bulgarian household—or even wandered into a cozy local bakery early in the morning—you’ve likely caught the irresistible scent of this beloved pastry wafting through the air. It’s not just food; it’s tradition.

Banitsa (or баница) is a staple in Bulgarian cuisine, most often served for breakfast or festive gatherings. Made with delicate filo dough, whisked eggs, and creamy, tangy cheese, it’s a dish that speaks to the heart of Balkan comfort food. What makes it truly special isn’t just the ingredients, but the memories tied to it.

For many Bulgarians, Banitsa brings back memories of chilly winter mornings, bundled in blankets while grandma prepares the dough from scratch. On New Year’s Eve, it’s customary to tuck fortunes into each slice—a fun tradition that adds a bit of magic to the meal. You never know what your piece might reveal: luck, love, or prosperity.

This version is quicker than the traditional handmade dough method, using ready-made filo pastry for ease. It’s perfect for when you’re craving something homey and cheesy, but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe:

• It’s quick, easy, and beginner-friendly—no need to knead or roll out dough!
• Crispy on the outside, soft and cheesy inside—the ultimate texture combo.
• Perfect for breakfast, brunch, or a savory snack.
• Deep cultural roots—you’re not just baking a dish, you’re tasting history.
• Make-ahead friendly—great for prepping the night before.

INGREDIENTS YOU’LL NEED:

• 8 sheets of filo pastry
• 3 eggs
• 1½ cups crumbled feta cheese
• ½ cup plain Greek yogurt
• ½ teaspoon baking soda
• ¼ cup sunflower oil (or neutral oil)
• 2 tablespoons melted butter

HOW TO MAKE BANITSA:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Grab a medium-sized baking dish—something around 9×13 inches works perfectly. Lightly grease it with oil or butter so nothing sticks later on.

Step 2: Whisk the Filling
In a medium mixing bowl, crack in the eggs and give them a good whisk until combined. Then stir in the crumbled feta cheese, yogurt, and baking soda. The baking soda will react with the yogurt and make your filling extra fluffy. Stir in the oil and mix until the whole thing turns into a creamy, cheesy filling. It should smell amazing already.

Step 3: Roll It Up
Take one sheet of filo and lay it on a clean surface. Brush it lightly with a bit of melted butter, then spoon a few tablespoons of the filling onto the lower third of the pastry. Don’t overdo it—the magic is in the layers. Gently roll the filo sheet into a log and curl it into a spiral. Place it in the center of your greased pan. Repeat this process with the remaining sheets, wrapping each log around the previous one to form a larger spiral.

Step 4: Bake It Golden
Once you’ve shaped your Banitsa spiral, brush the top with a little extra butter for that golden finish. Pop it in the oven and bake for 30–35 minutes, or until the pastry is crisp and golden brown.

Step 5: Let It Rest (If You Can Wait)
This is the hardest part—let it cool for about 10–15 minutes before slicing. The smell will make it tough to resist, but it’s worth the wait. The filling settles, and the texture gets even better.

HELPFUL TIPS:

• Don’t worry if the filo tears a little—it’s a forgiving dough. Just patch it up and keep going.
• Use room temperature ingredients for a smoother filling.
• You can shape it differently—instead of a spiral, roll each piece and arrange them side by side like little cheese-stuffed cigars.
• Freeze for later—Banitsa freezes well after baking. Just reheat in the oven to crisp it back up.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: Bulgarian
• Diet: Vegetarian

NOTES:

Banitsa is endlessly customizable. Some versions include spinach, leeks, or pumpkin, depending on the season and region. Feel free to add your own twist once you’ve mastered the base recipe.

NUTRITIONAL INFORMATION (Approx. per serving):

• Calories: 280
• Protein: 9g
• Fat: 18g
• Carbs: 20g
• Fiber: 1g
• Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use ricotta instead of feta?
Yes! While traditional Banitsa uses Bulgarian feta (called sirene), ricotta can work in a pinch. It will give a milder, creamier taste.

Can I make Banitsa ahead of time?
Absolutely. You can assemble it the night before and bake it fresh in the morning. Or bake it fully and reheat when needed.

Is Banitsa only for breakfast?
Not at all. It’s often enjoyed as a snack, lunch, or even dinner with a side of yogurt or salad.

Can I make it gluten-free?
You can try using gluten-free filo, though it may be more delicate. Be gentle when working with it, and don’t skip the butter/oil between layers for flexibility.

STORAGE INSTRUCTIONS:

Let your Banitsa cool completely before storing. Wrap tightly in foil or an airtight container and refrigerate for up to 3 days. To reheat, pop it in a warm oven (350°F/175°C) for 10 minutes to crisp it up again. Freezing? Wrap individual slices and store for up to 2 months. Reheat directly from frozen.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Apple Custard Impossible Pie
• Lotus Biscoff Dessert Lasagna
• How to Make Croissants (From Scratch!)
• Mini Peach and Cream Cheese Tarts

CONCLUSION

Banitsa is more than just a cheese pastry—it’s a slice of Bulgarian soul. Whether you’re trying it for the first time or revisiting a family favorite, this dish has a way of bringing people together. Its warm, flaky layers and savory filling are perfect for sharing, making it a beautiful addition to any breakfast table or weekend brunch.

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