Bulgarian Banitsa Savory Pastry (Print Version)

Flaky layers of phyllo filled with feta and eggs, baked crisp for a satisfying savory treat.

# Components:

→ Dairy

01 - 14 oz crumbled feta cheese
02 - 1 cup plain yogurt
03 - 4 tbsp unsalted butter, melted
04 - 3 tbsp whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

06 - 1 package (approx. 14 oz) phyllo dough, thawed

→ Seasoning

07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with melted butter.
02 - Whisk together eggs, yogurt, milk, salt, and pepper in a large bowl until smooth. Gently fold in crumbled feta cheese.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat this with 3 more sheets.
05 - Spread one-quarter of the cheese and egg mixture evenly over the layered phyllo.
06 - Add 3-4 more phyllo sheets, buttering each, then spread another quarter of the filling. Repeat until all filling is used, finishing with 3-4 buttered phyllo sheets on top.
07 - Using a sharp knife, cut the assembled layers into squares or diamond shapes.
08 - Pour remaining melted butter evenly over the top of the cut pastry.
09 - Bake for 30 to 35 minutes until the top turns golden brown and crisp.
10 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • It tastes impossibly elegant but comes together faster than you'd think, making it perfect for impressing people without the stress.
  • That contrast between shatteringly crisp phyllo and the soft, custardy cheese filling inside is genuinely addictive.
  • It works for breakfast, lunch, dinner, or sneaking into the kitchen at midnight, which means it's basically always the right answer.
02 -
  • Phyllo breaks and tears constantly, which is completely normal and doesn't ruin anything—just patch holes with a small piece and a little butter, and no one will ever know.
  • The filling will seem soupy when you first spread it, but it firms up beautifully as the eggs cook and the phyllo absorbs some of the moisture.
  • Cutting the banitsa before baking is the secret to neat, beautiful pieces; trying to cut it after baking turns the phyllo into shards no matter how sharp your knife is.
03 -
  • Thaw phyllo in the refrigerator the night before, never on the counter—this prevents it from becoming brittle and cracking apart before you can use it.
  • Brush each layer of phyllo like you're protecting something delicate, using just enough butter to coat without pooling, because too much butter in one spot creates greasy patches and too little means phyllo that doesn't crisp.
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