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Banitsa With White Cheese Bulgarian Banitsa With Phyllo Pastry Recipe

Experience the irresistible taste of Banitsa, a beloved Bulgarian treat! This authentic recipe features flaky phyllo pastry layered with a creamy white cheese filling, creating a symphony of flavors in every bite. Perfect for breakfast, brunch, or a special occasion, this Banitsa is incredibly versatile. Choose your preferred preparation method: a classic spiral or a simpler layered approach. Served warm with a dollop of yogurt, it's a taste of Bulgarian tradition you won't forget. Learn the secrets to making the perfect Banitsa from a family recipe passed down through generations!

Prep Time 30 mins
Cook Time 60 mins
Calories 272.2 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Banitsa With White Cheese Bulgarian Banitsa With Phyllo Pastry 145

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banitsa With White Cheese Bulgarian Banitsa With Phyllo Pastry

  • 1 (16 ounce) package phyllo dough
  • 1/2 cup melted butter
  • 3 large eggs
  • 1 cup plain yogurt
  • 1 lb (450g) crumbled white cheese (such as sirene or feta)
  • 1 cup milk
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • Water, for brushing (as needed)

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How to Make Banitsa With White Cheese Bulgarian Banitsa With Phyllo Pastry

  1. **Cheese Filling Preparation:** In a bowl, whisk together 3 large eggs, 1/2 teaspoon baking soda, and a pinch of salt. Add 1 lb (450g) crumbled white cheese (such as sirene or feta) and 1 cup (240ml) plain yogurt. Mix well to combine.
  2. **Spiral Banitsa:**
  3. Preheat oven to 350°F (175°C).
  4. Lightly grease a 16-inch (40cm) round baking pan with 2 tablespoons of melted butter.
  5. Lay down one sheet of phyllo pastry. Brush with 1 tablespoon of melted butter. Sprinkle with 1/4 of the cheese filling.
  6. Roll the sheet tightly from one of the long sides. Place this roll in the center of the prepared pan.
  7. Repeat steps 3-4 with remaining phyllo sheets and filling, creating a spiral shape. The last sheet should overlap the beginning.
  8. Drizzle 1/2 cup (120ml) of milk over the spiral.
  9. Bake for 45-50 minutes, or until golden brown and crispy.
  10. Remove from oven, brush with water, and cover with a clean kitchen towel to allow it to cool slightly.
  11. **Layered Banitsa:**
  12. Preheat oven to 350°F (175°C).
  13. Lightly grease a 9x13 inch baking pan with 2 tablespoons of melted butter.
  14. Lay down 3 sheets of phyllo pastry. Brush with melted butter.
  15. Spread 1/3 of the cheese filling over the phyllo sheets.
  16. Repeat layers 3-4 twice more, ending with the remaining phyllo sheets on top.
  17. Cut into 9 or 12 squares. Pour 1 cup (240ml) of milk evenly over the top.
  18. Bake for 45-50 minutes, or until golden brown and crispy.
  19. Remove from oven, brush with water, and cover with a clean kitchen towel to allow it to cool slightly.
  20. Serve both versions warm with a dollop of plain yogurt.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

12g

Fat

54g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Side Dishes European Vegetarian Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Breakfast Side Dishes Eggs Dairy Easy European Holiday Event Easter Cheese Eggs Christmas