This delicious Bulgarian Feta Pie "Banitsa" is a true gem of Balkan cuisine. Made with layers of filo dough, crumbled feta, and eggs, it makes a perfect breakfast or mid-day snack.
I've tried a lot of Bulgarian dishes, since my husband is from Bulgaria, and if I had to pick my favorite recipe, this Feta Pie "Banitsa" would be my choice. Seriously, there is a reason why it is so beloved by everyone in Bulgaria and everyone else who is lucky enough to try it.
Video Tutorial
WHAT IS BANITSA?
Banitsa is a traditional Bulgarian pie, usually eaten for breakfast. It is also one of the most popular street foods in Bulgaria. There are a lot of variations of this recipe, but they all share the same concept: flaky filo dough, eggs, yogurt, and, of course, feta cheese.
The recipe I am sharing with you today is from my mother-in-law, Galina. She is visiting us right now, so there is no better way to make this great recipe, but to follow her easy, step-by-step instructions.
HOW TO MAKE BANITSA?
1. Prepare the yogurt mixture by whisking the yogurt, eggs, vegetable oil, and baking soda together. Set aside.
2. Preheat the oven to 350º F. Grease a large, non-stick baking pan with vegetable oil.
3. Remove the filo dough from the plastic package and gently unroll. Spread about ¼ cup of the yogurt-egg mixture onto the filo sheet.
3. Sprinkle some (about ¼ cup) feta cheese on top.
4. From bottom to top, carefully roll the sheet of filo dough upwards with your fingers. The dough may have some tears, but that's absolutely okay. Just keep rolling until you have something that resembles a sausage.
5. Place the first roll onto the baking pan and repeat this step with the remaining filo sheets. If you don't have a pan that fits the filo rolls perfectly, don't worry. You can bend and turn these rolls to make them fit into the baking pan.
6. Pour the remaining yogurt-egg mixture on top.
7. Bake for about 25 minutes, until the feta pie is golden brown. Let cool slightly before serving.
I am so excited for you to try this “Banitsa,” friends! Please, let me know if you have any questions about this recipe and, of course, tell me how you enjoyed it! I am always happy to see your photos, so if you share it on Instagram, please add #cooktoria.
WHAT TO SERVE BANITSA WITH?
Bulgarians eat Banitsa with a side of yogurt, or just a cup of coffee.
You'll love these too:
- Spanakopita (Traditional Greek Spinach Pie)
- Borek - Crispy Turkish Cheese Pastry
- Easy Spanakopita Bites
- Spanakopita Quesadilla
Bulgarian Feta Pie "Banitsa"
Ingredients
- 20 sheets filo (phyllo) dough; thawed according to the package instructions
- 14 oz plain whole milk yogurt
- 5 eggs
- ½ cup vegetable oil (+ 1 tbsp. for greasing the pan)
- 1 tsp baking soda
- 1 lb crumbled feta cheese
Instructions
- Prepare the yogurt mixture by whisking the yogurt, eggs, vegetable oil, and baking soda together. Set aside.
- Preheat the oven to 350º F. Grease a large, non-stick baking pan with vegetable oil.
- Remove the filo dough from the plastic package and gently unroll. Spread about ¼ cup of the yogurt-egg mixture onto the filo sheet.
- Sprinkle some (about ¼ cup) feta cheese on top.
- From bottom to top, carefully roll the sheet of filo dough upwards with your fingers. The dough may have some tears, but that’s absolutely okay. Just keep rolling until you have something that resembles a sausage.
- Place the first roll onto the baking pan and repeat this step with the remaining filo sheets. If you don’t have a pan that fits the filo rolls perfectly, don’t worry. You can bend and turn these rolls to make them fit into the baking pan.
- Pour the remaining yogurt-egg mixture on top.
- Bake for about 25 minutes, until the feta pie is golden brown. Let cool slightly before serving.
Notes
Nutrition
Before you go...
Check out these recipes
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Laura says
I used to live in Bulgaria and banitsa at first I didn't like but now I love it currently making this recipe right now. I've had it in a bread form too, do you have that recipe too? Please and thank you.
Tania Sheff says
Hi Laura! I hope you enjoyed your banitsa! No, I don't have that other recipe. Thanks for stopping by!