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
