Traditional Banitsa with Feta

Name: Traditional Banitsa with Feta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Bulgaria
Ingredients: 12 phyllo dough sheets; 1 pinch of black pepper (ground); 350 g of feta cheese (crumbled); 200 g of plain Greek yogurt; 4 eggs; 1/2 tsp of baking soda; 70 g of butter (melted); 40 ml of olive oil; 60 ml of sparkling water; 2 tbsp of parsley (chopped)

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Discover the traditional banitsa recipe, the must-try Bulgarian spiral flaky pie filled with feta and yogurt. Crisp outside and tender inside, it is enjoyed warm for breakfast or dinner with a crunchy salad.

Total time: 1 h 10
Prep: 30 min
Cook: 40 min
Rest: 10 min
Difficulty: Medium
Per person: €1.58

By the CookinBreak team

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Nutrition facts

per serving · estimate

415kcal

Protein13 g13%
Carbs28 g27%
Fat28 g61%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Adding sparkling water to the final egg wash creates a thermal shock that aerates the layers of phyllo dough as it bakes. Also roll the dough without squeezing too tightly so the layers can puff up without packing down the filling.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 2-3 months once baked, in an airtight container or freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Filling can be made the day before. Assemble just before baking so the dough does not soften.

Reheating : How do you reheat it?

Oven 160-180°C for 10-15 min to crisp up. Air fryer possible. Microwave not recommended (softens the dough).

Variations

Green version: fold 200 g of chopped, well-squeezed spinach into the feta filling to make a traditional zelnik.
Milder version: replace half the feta with fresh ricotta to reduce the saltiness.
Individual version: roll each phyllo log into small individual snail shapes for a crispy appetizer.
Sweet version: replace the feta with a mix of fresh cheese, sugar and lemon zest for a sweet banitsa.

Mistakes to avoid

Leaving the phyllo sheets exposed to air, since they dry out and crack within minutes without a protective towel.
Packing the rolls too tightly in the pan, which would stop heat from circulating and make the dough dense in the center.
Skipping the baking soda in the yogurt, the key to making the Bulgarian filling airy and fluffy.

Frequently asked questions

Can I replace phyllo dough with brick pastry sheets?

Brick pastry sheets can work in a pinch, but they are thicker and stiffer. Phyllo dough provides the thinness and extreme crispness characteristic of authentic banitsa.

Should I salt the cheese filling?

It is best not to add salt, since traditional feta already gives the filling a naturally very strong seasoning.

What kind of yogurt can I use instead of Bulgarian yogurt?

A thick, full-fat Greek yogurt or an unsweetened whole milk yogurt works perfectly to reproduce the creaminess and tanginess needed.

How can I tell if the banitsa is cooked through?

The surface should be an even golden brown and the center should be set when lightly pressed with a finger, without being liquid.