Button to scroll to the top of the page.
Loading video...

Bulgarian Banitsa (Баница)

Serves 4
Preparation time: 15 minutes
Cooking time: 35-40 minutes


  • 40 grams butter plus extra to grease pan
  • 80 grams feta cheese, cow or sheep
  • ½ cup Bulgarian yogurt, whole fat, extra for serving (optional), substitute plain whole fat Greek yogurt if unavailable.
  • 2 eggs
  • 8 ounces fillo/filo/phyllo pastry sheets


1. Preheat the oven to 350 Fahrenheit.

2. Liberally butter a 9x13 inch pan to prevent the dough from sticking. Use a glass or aluminum dish.

3. Mix the cheese, yogurt, and eggs together in a medium or large bowl.

4. Using a fork, mash the wet ingredients until most of the large chunks are gone and a loose, lumpy batter consistency is achieved.

5. Add small pats of butter to each corner of the pan and lay down two fillo sheets. Place a few spoonfuls of the wet ingredients around the dough. Lay down two more sheets of dough, and then more pats of butter. Alternate layers as such: dough, wet ingredients, dough, butter, etc. Continue this pattern until it is slightly below the top rim of the dish. Work fairly quickly to keep the dough from drying out.

6. Finish by melting and drizzling the remainder of the butter on top of the dough with a spoon.

7. Bake at 350 Fahrenheit for 35-40 minutes or until internal temperature is 160 Fahrenheit.

8. Using a knife, cut the banitsa into square slices.

9. Serve plain or with Bulgarian yogurt hot or at room temperature.

10. Store in airtight container in refrigerator for 3-4 days.