Bulgarian Banitsa Recipe (Traditional Cheese Pie)
Ingredients
- 1 lb phyllo dough – approximately 16 sheets, thawed
- 500 g feta cheese – crumbled
- 113 g unsalted butter
- ⅓ cup sunflower oil
- 1 cup plain yogurt
- 1 teaspoon baking soda
- 5 large eggs
- salt – to taste
Instructions
Prepare the Banitsa
- Prepare the oven and pan: Preheat the oven to 375°F (190°C). Lightly grease a 12-inch to 14-inch round baking pan.
- Melt the butter and oil: Melt the butter with the sunflower oil over low heat. Remove from the heat and set aside.
- Crumble the feta: Place the feta in a large bowl and crumble it with your hands or a fork, breaking up any large pieces.
- Make the filling: Place the yogurt in a deep bowl and stir in the baking soda. Leave plenty of room because the yogurt will foam and rise. Whisk the eggs separately, stir in the yogurt, then add the mixture to the feta. Mix well and add salt only if needed.
Assemble and Bake the Banitsa
- Prepare the phyllo: Lay one phyllo sheet on a clean work surface and lightly brush it with the butter mixture. Place a second sheet on top and brush again. Keep the remaining phyllo covered to prevent it from drying out.
- Fill and roll: Divide the filling evenly based on the number of phyllo sheets, using two sheets for each roll. Spread one portion of the feta filling evenly over the phyllo. Starting at one edge, gently roll the two sheets into a long log without squeezing out the filling.
- Form the spiral: Coil the first roll in the center of the pan. Repeat with the remaining phyllo and filling, arranging each new roll around the center and working outward until the pan is filled.
- Brush and bake: Brush the top with the remaining butter mixture. Bake at 375°F (190°C) for about 40 minutes, or until deeply golden and crisp.
- Rest the banitsa: Lightly sprinkle the hot banitsa with water. Cover immediately with a clean kitchen towel and rest for 15 minutes before serving.
Recipe Notes
Storage and Reheating
Refrigerator: Once completely cooled, store leftover banitsa in an airtight container in the refrigerator for up to 4 days. Freezer: Freeze cooled banitsa in an airtight freezer container or freezer bag for up to 3 months. Thawing: Thaw frozen banitsa overnight in the refrigerator before reheating. Reheating: Warm the banitsa in a 350°F oven for about 10–15 minutes, or until heated through and the phyllo is crisp.Nutrition
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