Bulgarian Banitsa Flaky Phyllo (Print)

Flaky layers with feta, eggs, and yogurt baked to a golden crisp, perfect for breakfast or snack.

# Components:

→ Dairy

01 - 14 oz feta cheese, crumbled
02 - 1 cup plain yogurt
03 - 1/4 cup unsalted butter, melted
04 - 3 1/2 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

# Method:

01 - Heat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish with melted butter.
02 - In a large mixing bowl, whisk eggs, yogurt, milk, salt, and pepper until smooth. Fold in the crumbled feta cheese gently.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat with 3 more sheets, layering and buttering each.
05 - Evenly spread one-quarter of the cheese and egg mixture over the phyllo layers. Add 3 to 4 layers of phyllo, buttering each sheet, then spread another filling portion. Repeat until filling is used, finishing with 3 to 4 buttered phyllo sheets on top.
06 - Using a sharp knife, cut the assembled layers into squares or diamond shapes without separating them.
07 - Drizzle the remaining melted butter evenly over the top of the layered pastry.
08 - Bake for 30 to 35 minutes until the surface is crisp and golden brown.
09 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than you'd think, making weekday mornings feel special.
  • Every bite cracks differently, catching butter and melted cheese in unexpected ways that never get boring.
  • You can make it ahead and reheat it, which means less stress when people actually show up hungry.
02 -
  • Phyllo dough tears easily, but those little imperfections disappear once everything's baked—don't let perfectionism stop you from layering.
  • The filling needs yogurt; without it, the banitsa becomes dry and crumbly instead of having that creamy, almost custard-like center.
  • Cool it before serving, even though the aroma will make you want to eat it immediately—it firms up just enough to be elegant instead of messy.
03 -
  • Brush each phyllo sheet individually with butter rather than pouring it on; the pastry gets crisp and even instead of soggy and heavy.
  • If your phyllo breaks mid-layer, just patch it with another piece and butter over it—no one will ever know, and it tastes the same.
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