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.
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 1/4 cup of the yogurt-egg mixture onto the filo sheet.
3. Sprinkle some (about 1/4 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
- 1/2 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 1/4 cup of the yogurt-egg mixture onto the filo sheet.
- Sprinkle some (about 1/4 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
FETTUCCINE WITH ROASTED PEPPER SAUCE
SALMON BURGERS
CABBAGE SAUTEED WITH CHICKEN
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I just remade this in the appropriate baking sheet and it was absolute perfection!!! I will be taking some to my Mom’s house tomorrow for dinner. Both of my parents are Bulgarian so I’m excited for my mom to try it. My husband loves it too! Thanks again for sharing! 🙂
YAYYYYYY! I am so glad to hear this! Happy Holidays, Juliet!
I made this recipe tonight and followed the instructions exactly but it came out undercooked and runny in the middle. I’m not sure what I did wrong. I even cooked it about 10 minutes longer than the 25 minutes at 350°, at 375° and it was still underdone and runny in the center. Any tips? Otherwise, delicious!
Hi Juliet! How large was your baking sheet? Maybe you packed it too tightly?
Soon after I wrote my comment, I realized that it was probably my fault because I used one of those foil pans instead of a baking sheet and I’m sure that made the difference in how it cooked. I’m going to try it again in an actual baking sheet and I’ll let you know how it turns out. Thanks!
Thanks for getting back with me, Juliet! Can’t wait to see how it works out for you! Ideally, your baking sheet should be 12 by 17 inches. In this case, do you mind changing the star rating you gave the recipe? Thanks again!
Do you know how I can change the rating in my original comment? I can’t find where to change.
You are so sweet for doing that, Juliet! You can just press on the star rating in the top right corner of the recipe card. Thank you again!
I have been married to a Bulgarian lady for 17 years and finally tried this, following your recipe! Yours is differently rolled and has less cheese than my wife’s, so came out with a crispier, lighter texture. Will be doing this again, and also looking out for other Balkan and Turkish specialities 🙂
Hi Ali! Thanks a lot for the feedback. I am glad to hear you enjoyed Banitsa. This recipe comes from my Bulgarian mother-in-law, who lives in the heart of Rhodope Mountains, so it’s authentic. The pie itself can be rolled into different shapes, but I find it’s easiest to make rectangular one. I have more Balkan recipes coming up. Patatnik (large potato pancake) is coming next. Stay tuned!
My son wanted to make this. We followed your recipe and it turned out perfect. It was deliciously addictive! I plan on making it again very soon.
Thank you so much, Kimberlee! It is truly addictive! I especially love it for breakfast with a cup of coffee. 🙂
Hi, this looks wonderful and I’d like to try to make it. It is general practice to baste with butter or oil each sheet of filo first, but I see you did not. Does that make for a crisper crust?
I think you would end up with one greasy Banitsa, Lauren. This recipe is coming from my Bulgarian mother-in-law, and that’s the way she does it. The Banitsa comes out crispy anyways. Let me know if you do give it a try. Thanks!
Yes, I certainly will!