Banitsa with cheese is a beloved traditional Bulgarian pastry, known for its flaky texture and savory filling. This dish is made by layering sheets of filo dough with a rich, cheesy filling, often a combination of white cheese like feta or a Bulgarian cheese called sirene, along with eggs and yogurt. The layers of dough become golden and crispy when baked, creating a delicious contrast between the crunchy exterior and the creamy, flavorful filling inside.
Banitsa is a dish that has been enjoyed for centuries in Bulgaria and the surrounding Balkan region. It is typically served for breakfast or as a snack, although it’s often found at holiday meals or celebrations. The cheese filling provides a savory richness that pairs perfectly with the light, buttery filo dough, making each bite a satisfying experience. The addition of yogurt gives the filling a tangy depth, complementing the saltiness of the cheese.
While Banitsa with cheese is the most popular variation, there are other regional versions of banitsa that include different fillings such as spinach, pumpkin, or minced meat. However, the classic cheese-filled version remains a favorite for many, loved for its simplicity and comforting flavor. The dish is often served warm, fresh out of the oven, and is typically accompanied by a dollop of yogurt or a sprinkle of fresh herbs for added flavor.
Banitsa is versatile enough to be eaten on its own or paired with a variety of sides, such as a fresh salad, a bowl of soup, or even a cup of yogurt. Its flaky layers and savory filling make it a perfect choice for breakfast, brunch, or a light meal. And great snack option too.
Ingredients
- 500 g Filo pastry sheets Store-bought or homemade
- 400 g Bulgarian feta cheese Crumble the cheese
- 4 large Eggs Beaten
- 100 ml Sunflower oil For brushing the sheets
- 200 ml Yogurt Plain
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the crumbled feta cheese with the beaten eggs and yogurt.
- Lightly grease a baking dish with sunflower oil.
- Lay one sheet of filo pastry in the dish, brush it with oil, then repeat the process with half of the remaining sheets.
- Spread the cheese mixture evenly over the layered pastry sheets.
- Cover the filling with the remaining filo sheets, brushing each with oil.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown.
- Allow to cool slightly before cutting into squares and serving.
Nutrition
Wow, this looks delicious! I can’t wait to try it with some homemade yogurt!
Isn’t baklava the same thing? I dunno, it seems too similar. But still, my grandma would love this!
Nah, not my thing. Filo pastry is too flakey for me. I like my cheese in a sandwich, thank you.
I tried it but mine turned out soggy. What did I do wrong? 🤔
Sounds like you might have used too much yogurt or not baked it long enough! Try to check if it’s golden and crispy next time. 😊
I followed it pretty closely but my feta was much saltier than expected, so it turned out a bit too salty. Still tasted good though—maybe just need less feta next time.
180°C for 40 min and still salty… maybe the feta needs rinsing? I always do that with mine but my aunt says no lol. Also what kind of feta did you use? Some are wild salty.
Yeah feta can be *so* salty depending on the brand—next time I’d use less or swap part for a mild cheese. Glad it still tasted good though!
Yum! I made it for my family and they enjoyed it! 🙌
Banitsa? What’s that? I thought this was a pie recipe. 🤷♀️ 3 stars for confusion!
Banitsa is actually a delicious Bulgarian dish! It’s like a savory pie filled with cheese. You should try it out; it’s really good!
I’ve never heard of it either, but it sounds confusing. Is it really worth the effort? 3 stars feels right for a mystery dish!
So easy, even my kids helped! 😄
I made it for a party and everyone loved it! Will make again!
That’s awesome! Banitsa is always a hit at gatherings! Did you use homemade filo or store-bought?
Never tried this dish before, but everyone loves cheese. How does it compare to lasagna?
Too many eggs for my taste. Maybe less eggs next time will be better.
I think the eggs are what make it fluffy! But everyone has their preferences, I guess.
Can you use other types of cheese? I don’t have feta.
Not sure about this…never heard of a dish like this, sounds weird!
Banitsa foreva! I love it! Makes me feel home sick!
Not bad, but mine turned out a bit soggy. Maybe I overdid the yogurt? Not sure.
Yum, I love cheese! This is my new go-to dish! 🧀
Really easy to make! Even my kids helped out with the layers.
N0t sure what went wrong, but it just didn’t taste right. Wrong cheese? Or was it the eggs? Idk.
Did you mean to put yogurt? I thought that was for dressing salads only??
This banitsa is the bomb! So easy and yum! That’s how you make a meal.
Is it really that easy? I’m skeptical about the filo pastry.
5 stars! Fantastic! Great flavor and easy to follow steps!
I didn’t have sunflower oil so I used olive oil—still came out golden, but the flavor was stronger. Not bad, just different than I expected.
Great recipe but use less oil, it was too oily for me.
I used cottage cheese instead of feta, it was not that great. Should’ve followed the recipe.
This banitsa is exactly like my grandma used to make! So tasty! 😍
I didn’t have sunflowe oil, used olive oil and it was fine.
Too much oil for my taste. I might reduce it next time.
I totally get you! I prefer it with less oil too. It can be a bit greasy if overdone. Thanks for sharing your thoughts!
Banitsa is the best! My grandma used to make it every Sunday. Feels like home. Can’t believe I made it myself!
My grandma used to make this every Sunday! Brings back memories. ❤️
Filo pastry is so annoying to work with! Mine tore everywhere! 😩
Made this tonight and it turned out so flaky 😭 The feta + yogurt filling is legit. I might add a pinch of black pepper next time.
This looks amazing! I can’t wait to try it! 😊
This banitsa is absolutely fantastic! I ran out of feta so used cheddar, still super yummy.
I believe the cheese must be more than just feta, it needs something extra. Any suggestions?
The instructions are clear, but I got confused about the oil—like how much is “lightly grease” vs “brush each sheet.” I used too much maybe, but it was still tasty.
Yeah, “lightly grease” is pretty vague. I usually do a thin wipe on the baking dish, then I use a pastry brush for each filo layer—just enough to make it glossy, not swimming.
I tried this recipe, but my banitsa came out soggy. I think I brushed too much oil. What did I do wrong?
I don’t understand why people love these so much, it looks kinda dry?
Did you really call that Bulgarian? Real banitsa is way thicker and so much better! 😒
I tried it and the bottom got a lil soggy 😕. I think my baking dish was too deep, because the layers didn’t crisp. Flavor was good though, so I’ll adjust the pan next time.
Easy to make but tasted too eggy for me. I prefer more cheese and less egg.
I don’t know how it’s gonna taste, but it looks good! 😊
I don’t think you need yogurt. My grandma used to make it without yogurt, and it was perfect!
Not gonna lie, too much work for me. I used store-bought and still spent forever layering. Also 180°C seems low? Mine took closer to 55 minutes.
This is tasty, no doubt, but mine didn’t set like I expected. Maybe I needed to bake longer than 40 min? Also 100 ml sunflower oil felt like a lot at first, then it made sense.
Why do you need to brush each layer? This seems pointless. It’s just pastry after all. 2 stars.
Yummm! My mom always made this for us and now I can too! Thanks for the recipe!
This looks amazing! Can’t wait to try it out for my family, too. Thanks for sharing!
I dunno, doesn’t it seem a bit complicated? My mom just used to throw everything together without all those layers.
I used goat cheese instead of feta and it was still delicious!
Banitsa is a staple in Bulgaria! Love how you kept it traditional. 😊
Banitsa?? what is this? Sounds exotic but complicated. I’ll stick to pizza.
Banitsa is actually really tasty! It’s not complicated once you get the hang of it. You should give it a try!
Really good flavor, but mine was a little dry even though I didn’t overbake. Next time I’m going to brush a bit more oil between layers.
The steps are easy, but filo sheets scare me. Mine tore a bit while layering, but honestly the result was still tasty. I guess imperfections don’t matter.
Simple recipe, but the flavor is just ok. I expected more from the cheese. Maybe I should try a different brand next time?
It was good but a bit too oily for my taste… I might reduce the oil next time. 3 stars.
So I tried it and my husband said it tastes like cardboard. He has no taste! 😂 4 stars.
I followed the recipe but my banitsa ended up soggy. What went wrong? I think too much yogurt. 2 stars.
Maybe you should try using less yogurt next time, but I think it could also be the cooking time. 3 stars.
Sounds like you might not have baked it long enough. The yogurt should be fine if you follow the steps! 4 stars!
Yum! Can’t go wrong with cheese and eggs! 😋
It looks great, but it seems complicated with all those layers. Can’t I just mix it all together? 🤔
Absolutely! Cheese and eggs are the best combo. This is gonna be delish! 🧀🥚
I made this for the family dinner and it was a hit! I’ll definitely be making it again.
So glad to hear it was a hit! Banitsa is one of my favorites too, does your family have any special twist on it?
I don’t know… Seems a bit too easy. Is it really that good or just a simple recipe with fancy name?
Can I use olive oil instead of sunflower oil? What do you think? 3 stars for curiosity!
I don’t get why everyone loves this. It was kinda dry and bland. Sorry, not for me.
I have to disagree, it’s sooo good! You probably just didn’t make it right. My grandma’s recipe is the best, trust me!
I think it’s all about the technique! If you don’t brush the layers well with oil, they can get dry. Maybe give it another shot with fresh filo?
This was sooo good! I didn’t have Bulgarian cheese, so I used ricotta instead, but it turned out delicious anyway! 5 stars!
yum! it’s like a cheesy cloud. Perfect with some yogurt on the side!
Cheesy cloud? Really? Sounds kinda weird to me. Is it really that good?
That sounds delicious! I love anything cheesy. Can’t wait to try it with yogurt too!
This is the best Banitsa recipe I’ve tried! So cheesy and flaky.
Made this last night and it turned out super flaky! The 180°C for 40 min was spot on—golden top, cheesy middle. I used store-bought filo and still got great layers.
Yes!! That’s exactly how it should look—golden and flaky with the cheesy middle. I’m glad store-bought filo worked for you. Did you let it cool a bit before cutting?
Tried this recipe, but I used cottage cheese instead of feta. It tasted weird. Next time I’ll stick to feta.
Cottage cheese? That’s a big no-no. Feta’s the way to go for that authentic taste! Next time, just stick to the recipe.
Who knew cottage cheese could ruin it? But hey, at least you tried something new! Feta is the best, tho.
Yum! 😍 Just what I needed for my family gathering. They loved it!
Meh, it was okay. Additionally, I think it should be cooked for longer. Idk.
Honestly, 40 minutes at 180°C didn’t seem enough for my oven. I baked about 55 and only then it got properly browned. Maybe my oven runs cold—just flagging it for others.
That makes sense—ovens can be all over the place. I usually start checking at ~35 minutes and then keep going until it’s truly golden. 55 sounds about right if yours runs cool.
40 minutes at 180°C should be enough if the filo is thin… but maybe your pan is deeper? I think you should also cover loosely with foil if it browns too fast. Mine gets brown in about 45.
What’s this dish? I thought it was some kind of pizza at first. 😂
The yogurt + eggs mix smelled amazing, but my filo sheets dried out while layering. I had to work faster. If you’re slow, cover the sheets or they get brittle.
Not for me. The combo of yogurt and cheese didn’t really sit right with my stomach. 😕 1 star.
Yogurt and cheese are good together! You just might not be used to it. Just give it another shot, it’s yummy! 😋
I’m sorry to hear that! Maybe you could try a different filling next time? 😊
I tried it and the center stayed kinda runny even after baking. Maybe my eggs were smaller? Idk. Would attempt again with longer time.
I had no idea what a banitsa was, but I was curious! Turned out great, thank you!
Why is it called banitsa if it’s basically just layered cheese pie? Also my oven runs hot so it browned too fast at like 25 minutes. I’ll adjust time/temp next round.
Why yogurt though? Wouldn’t it make it watery? Mine was a bit loose when I cut it, but the flavor was great. I’ll add a little less yogurt next time or let it rest longer.
Too many steps, not worth it. Just buy a frozen one. 1 star.
Made this last night—so crispy on top and the inside was creamy. 40 minutes was perfect at 180°C. I used a little extra feta and it still held together.
Five stars. Best banitsa ive ever made. Lol.
Agreed—this banitsa is seriously legit! I made it for dinner last week and it came out flaky and super cheesy. My top got extra golden too 😄
Five stars? I dunno, 180°C for 40 min felt a bit short for my oven. Still, the feta/egg/yogurt combo is great—next time I’ll bake a little longer. Thanks!
I followed it pretty much exactly, except I used 3 eggs because that’s what I had. Still good, though my layers weren’t as crisp as I expected. Next time I’ll stick to 4 eggs.
Made this with my kids. They loved it! Great family recipe.
This banitsa is soooo good! I made it for my family and they loved it! 5 stars all the way!
I am glad your family loved it! Banitsa is such a comfort food. I can’t wait to try it myself!
Sounds great, but I’m not sure about the yogurt in it. Isn’t that a bit weird for a pastry?
delicious!
Glad you liked it! This recipe is a winner!
I had some issues with the filo pastry tearing. Any tips for handling it better?
I was skeptical about the yogurt + feta combo, but it actually tastes creamy and not too salty. Only thing: my filo tore a bit while layering—next time I’ll be gentler with brushing.
Yum! Perfect recipe to impress my friends! Can’t wait to make it for the potluck this weekend. 😊 5 stars!
So easyyy. 180°C and 40 minutes—done. Everyone in my family asked for seconds. 10/10!
I think it’s too complicated for me. I’ll stick to frozen ones from the store.
How long can you store this after baking? I want to make it for a party!
My grandma used to make this when I was a kid! It brings back memories. Yours looks really similar, but I remember it being fluffier. Might try adding more eggs next time!
Made this last night—so flaky and cheesy. I used homemade filo and it turned out perfect, exactly like my grandma used to make. 40 minutes was spot on.
This banitsa is AMAZING! So cheesy and flaky. Definitely a keeper recipe!
Banitsas are a myth, no way it can taste that good. 😒
You must be kidding! Banitsas are delicious! 😋 Give it a try before judging!
I tried this recipe and it turned out a bit soggy. Maybe I used too much yogurt?
I think the sogginess might be from the yogurt, it can definitely add moisture. Maybe try less next time or drain some off? But I’m glad you gave it a shot!
Made this last night and it came out super golden. The feta + yogurt combo is perfect—tangy but not too salty. I didn’t even bother with homemade filo and it still worked.
Interesting—mine came out kinda greasy and I think I used too much oil brushing every layer. Do you measure the oil or just drizzle? Also 180°C for 40 min felt short for me.
Yes!! “Super golden” is exactly what I’m aiming for 😄 The feta + yogurt ratio sounds spot on—I’ll try it like you did with store-bought filo.
Easy to make but I ended up burning it a bit. Need to watch the oven more closely next time. 4 stars.
Burnt? That sucks! Maybe lower the temp next time? Or just take it out sooner. I like this recipe, super tasty!
I’ve made this too! Just gotta keep an eye on it while it’s baking. Can’t believe you burned it a bit, but it’s a learning curve! 😅
Y’all! This was super easy and delicious! Will make again for sure.
I tried this recipe too! It really was easy and so tasty. I added some spinach for extra flavor and it turned out great!
Isn’t the filo tricky to work with though? I messed up a batch trying to layer it. Still tasted good but looked like a disaster 😂
I was skeptical about using yogurt, but it balances the feta nicely. Mine didn’t brown as much at 180°C, so I finished it under broil for a couple minutes.
I do not know about yogurt, seems like it would make it soggy. I baked mine at 180°C and it browned fine though, maybe my filo was thinner? 🤷♂️
Same here—I didn’t think yogurt would work with feta, but it makes the filling way more creamy. Also good tip about broiling if it doesn’t brown at 180°C.
I used store-bought filo and I was worried it would dry out, but brushing with oil helped a lot. Family asked for seconds.
I love banitsa! This recipe needs more cheese though. I used double the feta and it was much better! 👍⭐️
Wow! This recipe is a game changer! So easy and delicious! No more store-bought banitsa for me! ⭐⭐⭐⭐⭐
Looks easy… but filo always tricks me 😅. Still, the cheese filling smelled amazing while baking. I’ll try again with more careful layering.
Eh… it tasted kinda salty. Maybe my feta was extra briny. I might try adding a little less cheese next time.
That makes sense—feta can be wildly salty depending on brand. Next time I’d also taste the filling mixture before assembling and maybe swap in a bit more yogurt to balance it.
This banitsa is AMAZING! So flaky and cheesy, just like my grandmother used to make. Definitely a 5 star dish!
This tastes like the banitsa I had in Bulgaria (or close enough). The filo layers are the whole point, and brushing with oil really matters. Great recipe—thank you!
Not to be mean, but my filo dried out while I was assembling. I think I left it uncovered too long. The middle turned out okay, but the top got kinda patchy.
I’m not sure about the yogurt in this recipe. It didn’t taste right to me. I’ll stick to my version. 2 stars.
Okay listen… I don’t get why people love filo so much. Mine tore a bit and I ended up with a messy casserole. Taste was fine, presentation wasn’t.
Honestly, the steps are super clear. I was worried about layering filo but brushing oil between sheets makes a big difference. Next time I’ll add a pinch of black pepper.
Really good, but I think 180°C is a little slow? Mine needed closer to 50 minutes to get properly golden. Still delicious though.
This is basically pie with extra steps. Not mad about it, just saying. The cheese layer was way too good to waste.