Bulgarian Banitsa with Feta (Printable)

Flaky pastry layered with crumbled feta, eggs, and yogurt for a creamy, golden-baked breakfast or snack.

# What You Need:

→ Dairy

01 - 14 oz crumbled feta cheese
02 - 1 cup plain yogurt
03 - 4 tbsp unsalted butter, melted
04 - 3 tbsp whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

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

→ Seasoning

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

# How-To:

01 - Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with melted butter.
02 - Whisk together eggs, yogurt, milk, salt, and pepper until smooth. Gently fold in crumbled feta cheese.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the prepared dish and brush lightly with melted butter. Repeat this layering with 3 more sheets, each brushed with butter.
05 - Spread one-quarter of the cheese and egg mixture evenly over the phyllo layers.
06 - Add 3 to 4 more buttered phyllo sheets, then spread another portion of filling. Repeat until all filling is used, finishing with 3 to 4 layers of buttered phyllo.
07 - Using a sharp knife, cut the assembled pieces into squares or diamond shapes before baking.
08 - Pour any remaining melted butter evenly 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. Serve warm or at room temperature.

# Insider Tips:

01 -
  • The phyllo turns impossibly crisp on top while staying soft and custardy in the middle, so every bite has contrast.
  • You can assemble it the night before and bake it fresh in the morning without any extra fuss.
  • It tastes just as good at room temperature, which means you can bring it to a potluck or eat it cold from the fridge at midnight.
02 -
  • If your phyllo sheets tear, don't panic. Just patch the gaps with scraps and brush them with butter. No one will notice once it's baked.
  • Always brush the butter on lightly. If you drench the sheets, they turn greasy instead of crisp.
  • Don't skip the resting time after baking. Cutting into it too soon makes the layers slide apart and the filling ooze out.
03 -
  • Keep a damp towel over the phyllo at all times, even when you're working with just one sheet. They dry out faster than you think.
  • Use a pastry brush with soft bristles so you don't tear the delicate layers when buttering them.
  • If you have leftover filling, scramble it in a pan the next morning. It makes the best quick breakfast.
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