Banitsa Recipe: Easy Bulgarian Cheese Phyllo Pastry 2026

Banitsa is one of the most emblematic dishes in Bulgaria, a baked phyllo pastry filled with cheese that has been a cornerstone of Bulgarian culture for centuries. It has become a symbol of hospitality and tradition, served at celebrations and everyday tables alike.

In its most classic form, banitsa is baked in a round tray or mold and cut into triangular or square portions before serving. The filling is usually savory, made with cheese, though there are countless variations with vegetables and meat, and even sweet versions. Despite its showy appearance, it is quite easy to make and the result is truly delicious.

Banitsa is characterized by its crunchy exterior and its juicy, spongy interior. It is made with phyllo dough and a filling of sirene cheese — a Bulgarian cheese very similar to feta — eggs and yogurt. Since sirene can be hard to find outside Bulgaria, this recipe uses feta, which gives an excellent result.

Ingredients for Banitsa

This recipe yields 10 servings.

• 150 g sirene or feta cheese
• 3 large eggs
• 250 g Greek yogurt
• 6 sheets phyllo dough
• 50 g melted butter

How to Make Banitsa Step by Step

1. Preheat and Grease the Mold

Start by preheating the oven to 180 °C with top and bottom heat. Grease a 23 cm diameter mold with butter and set aside.

2. Mix the Cheese Filling

Mix 150 grams of sirene cheese, if available, or feta as a substitute, with 3 large eggs and 250 grams of Greek yogurt until integrated. If larger pieces of cheese remain, that is no problem; you do not need a smooth filling cream since it will melt later.

3. Butter a Phyllo Sheet

Spread out one sheet of phyllo dough and brush it with melted butter. To melt the butter, you can use the microwave in 10-second intervals until melted.

4. Add the Cheese Filling

Put 4-5 tablespoons of the cheese filling over the greased phyllo dough and spread it over the entire surface.

5. Roll the Phyllo into a Cylinder

Roll up the filled phyllo sheet into a cylinder.

6. Arrange the Rolls in the Mold

Roll the filled dough cylinder over itself and place it in the center of the mold. Repeat the operation until you finish with the rest of the phyllo sheets. Continue placing the dough cylinders next to the center one.

7. Brush and Bake

Brush the entire surface with melted butter and bake for 40-45 minutes at 180 °C, until golden brown.

8. Cool the Banitsa

Remove from the oven and let it cool slightly.

9. Unmold and Serve

Then, unmold the banitsa and serve it warm or cold.

Tips for the Best Banitsa

Choose the Right Cheese

Sirene is the traditional Bulgarian cheese for banitsa, but feta is an excellent substitute if you cannot find it. Both are salty and crumbly, giving the filling its characteristic flavor. Do not worry if the mixture is not perfectly smooth.

Work Quickly with Phyllo

Phyllo dough dries out fast, so keep the sheets you are not using covered with a slightly damp cloth. Brush each sheet generously with melted butter to get that flaky, golden crust.

Serve at the Right Temperature

Banitsa is delicious warm or at room temperature, making it perfect for a make-ahead appetizer or snack. Let it cool slightly before slicing so the layers set and the portions hold together neatly.

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