Pin it My neighbor Sofia brought me a warm tray of banitsa on a Sunday morning, and I knew I had to learn her secret. The golden layers crackled as I pulled a piece away, cheese still steaming between the crisp phyllo. She laughed at my wide eyes and said it was simpler than it looked. I made my first attempt that same week, butter pooling on the counter and phyllo tearing in my nervous hands. It came out lopsided but delicious, and I've been hooked ever since.
I baked this for my book club on a rainy Thursday, and the smell stopped all conversation the moment I walked in. Someone asked if I'd ordered it from a Bulgarian bakery, and I just smiled. We ate the entire pan before we even opened the novel. One friend texted me later that night asking for the recipe, and two more did the same by morning.
Ingredients
- Feta cheese: The soul of the dish, its salty tang cuts through the buttery phyllo and binds everything together. I crumble it by hand so some pieces stay chunky.
- Plain yogurt: This is what makes the filling creamy without being heavy. I use full-fat because it holds up better in the oven and tastes richer.
- Phyllo dough: Thaw it in the fridge overnight or it will crack when you unroll it. I learned this after ruining half a package on my second try.
- Unsalted butter: Melted and brushed between every layer, it is what turns the phyllo into those crisp golden sheets. Do not skip this step or use oil, it is not the same.
- Eggs: They puff up the filling and hold the cheese in a custard-like embrace. I whisk them until no streaks remain.
- Whole milk: Just a splash to loosen the mixture so it spreads easily without tearing the phyllo underneath.
- Salt and black pepper: A light hand here since the feta is already salty. I taste the filling before I assemble and adjust.
Instructions
- Prep your oven and dish:
- Set the oven to 180 degrees C and grease your baking dish with a little melted butter, making sure to get the corners. This keeps the bottom layer from sticking and tearing when you serve it.
- Make the filling:
- Whisk the eggs, yogurt, milk, salt, and pepper in a large bowl until smooth and pale. Fold in the crumbled feta gently so you do not crush it completely, a few bigger chunks add texture.
- Prepare the phyllo:
- Unroll the sheets and immediately cover them with a damp towel. They dry out in minutes and will crack like autumn leaves if you leave them exposed.
- Build the base layers:
- Lay one phyllo sheet in the dish, brush it with melted butter, then repeat with three more sheets. The butter seeps between the layers and crisps them as they bake.
- Add the first layer of filling:
- Spoon about one quarter of the cheese mixture over the phyllo and spread it gently to the edges. Do not press too hard or the phyllo underneath will tear.
- Repeat the layering:
- Add three to four more buttered phyllo sheets, then another portion of filling. Keep going until the filling is gone, then finish with a final stack of buttered phyllo on top.
- Score the top:
- Use a sharp knife to cut through all the layers into squares or diamonds. This makes serving easier and lets the butter soak down into the cuts.
- Finish with butter:
- Pour any remaining melted butter over the top, letting it pool in the cuts. It looks like too much but it is not.
- Bake until golden:
- Slide it into the oven and bake for thirty to thirty five minutes, watching for a deep golden color and crisp edges. The smell will fill your kitchen long before the timer goes off.
- Cool and serve:
- Let it rest for ten minutes so the layers settle and the filling firms up. Serve it warm or at room temperature, both are perfect.
Pin it My dad tried this on a visit and said it reminded him of a trip he took to Sofia years ago. He ate three pieces standing at the counter, then wrapped two more in foil to take home. Watching him savor each bite made all the phyllo wrestling worthwhile.
Flavor Variations
I have stirred in fresh dill and parsley when I want a brighter, herbier filling. Once I swapped half the feta for ricotta because my sister cannot handle too much salt, and it came out milder and creamier. You can also add sauteed spinach or leeks between the layers for a heartier version, just make sure to squeeze out all the moisture first or the phyllo will go limp.
Serving Suggestions
I love this with a cold glass of ayran, the tangy yogurt drink that cuts through the richness perfectly. A simple salad of tomatoes, cucumbers, and red onion on the side makes it feel like a full meal. Leftover banitsa is wonderful for breakfast the next morning, warmed gently in the oven or eaten cold straight from the fridge.
Storage and Make Ahead Tips
You can assemble the entire thing a day ahead, cover it tightly with plastic wrap, and keep it in the fridge until you are ready to bake. I have also frozen unbaked banitsa, then baked it straight from the freezer adding ten extra minutes to the time. Baked leftovers keep in the fridge for three days and reheat beautifully in a low oven.
- Wrap individual pieces in foil and reheat at 160 degrees C for ten minutes to restore the crispness.
- Do not microwave it or the phyllo will turn rubbery and sad.
- If freezing, use a sturdy pan and wrap it twice to prevent freezer burn.
Pin it This recipe taught me that patience and butter can turn a few humble ingredients into something that stops conversations and fills kitchens with warmth. I hope it becomes a favorite in your home too.
Recipe FAQ
- → What type of cheese is used in Banitsa?
Feta cheese is commonly used for its tangy and creamy texture, complementing the eggs and phyllo layers.
- → How should phyllo dough be handled to prevent drying?
Keep phyllo sheets covered with a damp towel during assembly to maintain moisture and prevent cracking.
- → Can fresh herbs be added to the filling?
Yes, adding chopped dill or parsley enhances the flavor profile of the filling.
- → What is the best way to bake Banitsa for crispiness?
Bake in a preheated oven at 180°C (350°F) until the top is golden brown and crisp, usually about 30-35 minutes.
- → What dishes pair well with Banitsa?
Traditional accompaniments include ayran, a cold yogurt drink, or a simple tomato and cucumber salad.
- → Is it possible to substitute the cheese?
Bulgarian sirene cheese or ricotta can be used for a milder taste instead of feta.