Banitsa is a beloved Bulgarian pastry with layers of thin filo dough filled with a savory mixture of eggs, yogurt, and sirene cheese (or feta as a substitute). This classic cheese version is the most popular, but variations like spinach or pumpkin can also be made. Whether served warm or at room temperature, Banitsa is perfect for breakfast, a snack, or a special occasion.
Preparation Time
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients (Serves Four People)
- 250g filo pastry sheets (about 10-12 sheets)
- 200g sirene white cheese (or feta as a substitute)
- 150g plain Bulgarian yogurt (preferably Bulgarian)
- 3 large eggs
- 100g unsalted butter, melted
- Sunflower oil or vegetable oil for greasing the baking dish
- Optional: 1 tablespoon sesame seeds or poppy seeds for sprinkling on top
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Baking Dish
Preheat your oven to 180°C (350°F). Grease a 23cm x 33cm (9″ x 13″) baking dish with sunflower or vegetable oil.
Step 2: Prepare the Cheese Mixture
Crumble the sirene cheese (or feta) with a fork in a large mixing bowl. Add the yogurt and mix well. Whisk in the eggs until the mixture is smooth and fully combined.
Step 3: Layer the Filo Pastry
Unroll the filo pastry sheets on a clean, dry surface. Keep the unused sheets covered with a damp cloth to prevent them from drying out. Lay one filo sheet in the greased baking dish, allowing the edges to hang over the sides. Brush the sheet with melted butter. Repeat the process, layering 4-5 more filo sheets, brushing each with melted butter.
Step 4: Add the Cheese Filling
Spread the cheese mixture evenly over the layered filo sheets.
Step 5: Top with Filo Layers
Continue layering the remaining filo sheets on the cheese mixture, brushing each with melted butter. Fold the overhanging edges of the bottom filo sheets over the top layer and brush with more melted butter.
Step 6: Score the Top
Using a sharp knife, score the top layers of filo pastry into squares or triangles, avoiding cutting through the cheese layer underneath.
Step 7: Bake the Banitsa
Bake the banitsa in the oven for 35-40 minutes or until the top is golden brown and crispy.
Step 8: Serve
Remove from the oven and let the banitsa cool slightly before cutting through the score lines to serve.
Tips and Tricks
- Prevent Drying: Filo pastry sheets dry out quickly, so keep them covered with a damp cloth while assembling.
- Lighter Version: For a lighter banitsa, use cooking spray or lightly brush the filo sheets with oil instead of butter.
- Enrich the Taste With Fillings: For variety, try different fillings, such as spinach (Spanachnik), pumpkin, or a sweet version with sugar and cinnamon.
- Cheese Substitution: If you cannot find Bulgarian sirene cheese, feta is a good substitute with a similar flavor profile.
Serving Suggestions
- Yogurt: Serve with a side of plain Bulgarian yogurt for a traditional accompaniment.
- Fresh Salad: Pair banitsa with a fresh tomato and cucumber salad to balance its richness.
Wine Pairing
Banistsa is never consumed with wine or other alcohol. It pairs well with ayrian.
Nutritional Information (Per Serving)
Calories: 450 kcal
Protein: 14g
Fat: 30g
Carbohydrates: 32g
Fiber: 2g
Sodium: 800 mg
Storage Suggestions
- Room Temperature: Banitsa is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Reheating: Place in a preheated oven at 150°C (300°F) for 5-10 minutes or until warmed.
- Freezing: Banitsa can also be frozen before baking. Assemble the unbaked banitsa, wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, cook it directly from the freezer, adding 5-10 minutes to the original baking time.
About Banitsa
Banitsa is a cherished dish in Bulgarian cuisine, often enjoyed during holidays and special occasions like Christmas and New Year. Its crispy filo layers and creamy cheese filling make it a favorite comfort food among Bulgarians, whether served for breakfast, lunch or as a snack.
Cultural Context
Banitsa has been a staple of Bulgarian cuisine for centuries, symbolizing prosperity and good fortune. Traditionally, it is served on Christmas and New Year’s Eve, where small fortunes or lucky charms are placed inside the banitsa to bring luck for the upcoming year. The versatility of banitsa has led to various regional and seasonal variations, from savory cheese and spinach fillings to sweet versions with pumpkin and sugar.
