Bulgarian Banitsa Phyllo Cheese (Printable Version)

Flaky phyllo layered with feta and eggs, baked golden for a savory Bulgarian delight.

# What You'll Need:

→ Dairy

01 - 14 oz feta cheese, crumbled
02 - 1 cup plain yogurt
03 - 4 tablespoons unsalted butter, melted
04 - 3.4 tablespoons whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

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

→ Seasoning

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

# Directions:

01 - Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with melted butter.
02 - In a large bowl, whisk together eggs, yogurt, milk, salt, and pepper until smooth. Fold in crumbled feta cheese gently.
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 process for three more sheets.
05 - Spread one-quarter of the cheese and egg mixture evenly over phyllo layers.
06 - Add 3 to 4 more sheets of phyllo, brushing each with butter. Spread another portion of filling. Repeat until filling is used, finishing with 3 to 4 buttered phyllo layers on top.
07 - Cut the assembled banitsa into squares or diamond shapes using a sharp knife.
08 - Drizzle any remaining melted butter over the top.
09 - Bake for 30 to 35 minutes until the top is golden brown and crisp.
10 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • The contrast of crispy, butter-soaked phyllo against creamy, tangy cheese filling is genuinely addictive.
  • It comes together in under an hour and feeds a crowd, making it perfect for weekend brunches or unexpected guests.
  • One bite tastes like someone who knows Bulgarian cooking has invited you to their table.
02 -
  • Phyllo is forgiving if you treat it with respect—cover it, work quickly, and it won't crack on you.
  • Cutting the banitsa before baking prevents the filling from shifting and the top from shattering into shards when you try to serve it.
  • A 10-minute rest after baking allows the filling to set just enough to hold together without being dry.
03 -
  • Room-temperature filling spreads more evenly than cold filling, so don't rush it straight from mixing to baking.
  • If you can't find fresh phyllo, frozen works perfectly—just thaw it overnight in the fridge and use it within a day.
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