Bulgarian Cheese Filo Pie (Banitsa)
Баница BanitsaSay it: BAH-nee-tsah
Banitsa is the Bulgarian cheese pie to make when a make-ahead breakfast or a festive table centerpiece is needed: filo sheets are brushed with butter and oil, rolled around a tangy mix of sirene, eggs, and yogurt, then coiled into a spiral and baked until the top shatters and the inside remains tender. It shows up at breakfast, on holiday mornings, and as an all-day snack, and the play of crisp pastry against creamy, salty filling is what makes it memorable.
Bulgarian Cheese Filo Pie (Banitsa)
Баница, Banitsa
Pronounced BAH-nee-tsah
- Serves
- 6
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry and fat
Filling
Method
Heat the oven to 350°F (175°C). Combine the melted butter and oil in a small bowl. Use some of the mixture to grease a 10-inch (25 cm) round springform or cake pan, or a 9x13-inch (23x33 cm) baking dish.
Whisk the eggs, yogurt, and baking powder in a mixing bowl until the mixture is smooth and has a light froth.
Break the cheese into coarse chunks in a separate bowl or on a plate.
Set two filo sheets on a clean work surface, stacked with a short edge toward you. Lightly brush the top sheet with the butter-oil blend, then spread about 2 to 3 tablespoons of the egg-yogurt mixture over it. Sprinkle a small handful of the crumbled cheese evenly across the surface.
Roll the two sheets together from the short edge into a loose log. Set the log in the middle of the prepared pan and coil it into a spiral.
Continue with the rest of the filo, working two sheets at a time, until the egg-yogurt mixture and cheese are used up. Set each new log beside the previous one to extend the spiral. For a rectangular pan, lay the logs side by side in one layer.
Brush the top of the banitsa with any butter-oil blend that remains. If a small amount of egg-yogurt mixture is left, spoon it over the top.
Bake for 45 to 50 minutes, until the surface is deeply golden and the pastry is crisp. If it is browning too fast, tent loosely with foil after 30 minutes.
Take the pan from the oven and let the banitsa stand for 10 to 15 minutes under a clean kitchen towel so it softens a little. Serve it warm.
Regional variant: Spinach Banitsa (Spanachena Banitsa)
Leave out the baking powder. In a bowl, combine the eggs, crumbled sirene or feta, and yogurt. Rinse and dry 10 oz (280 g) fresh spinach, chop it finely, and do not cook it. In the oiled pan, build layers of filo, brushing each sheet with the butter-oil mixture, and place some egg-cheese mixture and spinach between every two or three sheets, finishing with filo on top. Whisk one extra egg with 1 1/4 cups (300 ml) carbonated water, pour it over the top, and bake at 350-390°F (180-200°C) until the pie is golden and puffed.
Cook's notes
- While assembling, keep unused filo under a damp towel so the sheets stay pliable and do not crack.
- For the richest filling and the best texture, choose full-fat yogurt and drain sirene or feta well before crumbling it.
- If the cheese tastes quite salty, skip added salt; check the filling's seasoning before you build the pie.
Serve with
Offer it warm alongside ayran (a salted yogurt drink), plain yogurt, or a glass of boza.
Make ahead and storage
The pie can be assembled up to 4 hours in advance; cover and refrigerate it, then bake it straight from the fridge and add 5-10 minutes to the oven time. To reheat, use a 300°F (150°C) oven.
Questions cooks ask
What is banitsa made of?
Banitsa is made from thawed filo pastry brushed with a blend of melted butter and sunflower or vegetable oil. The filling combines crumbled Bulgarian white brine cheese (sirene) or feta, eggs, plain full-fat yogurt, and a little baking powder. The buttered, filled sheets are rolled into logs, coiled into a spiral, and baked.
How long does banitsa take to cook?
Prep takes about 40 minutes and baking takes 45 to 50 minutes at 350°F (175°C), until the surface is deeply golden and the pastry is crisp. If it browns too fast, tent it loosely with foil after 30 minutes. After baking, let it stand 10 to 15 minutes under a clean kitchen towel before serving warm.
What cheese is used in banitsa?
The filling uses 10 oz (280 g) of Bulgarian white brine cheese, called sirene, or feta as a substitute, crumbled into coarse chunks. The recipe advises draining the sirene or feta well before crumbling for the best texture, and skipping added salt if the cheese tastes quite salty.
Is banitsa vegetarian?
Yes, banitsa is vegetarian. The filling is made from cheese, eggs, and yogurt, with no meat. It is not vegan, dairy-free, egg-free, or gluten-free, and it contains gluten, milk, and egg allergens. It is also nut-free.
Can you make banitsa ahead of time?
The pie can be assembled up to 4 hours in advance, covered, and refrigerated. Bake it straight from the fridge and add 5 to 10 minutes to the oven time. To reheat leftovers, use a 300°F (150°C) oven.
