How To Make Bulgarian Banitsa?Cheese Pie With Feta & Phyllo

Bulgarian banitsa is more than a cheese pie. It is a dish that I love with all my heart. I often joke that if I had to choose a last meal, it would be banitsa served with yogurt and honey. I adore the mix of sweet yogurt and savory pastry. My dad taught me how to make it. He loved baking and perfected every recipe he touched.

On our last trip to Bulgaria, we met friends who knew my dad. They told me, “Lili, do you know that your dad gave us his banitsa recipe? It is the only one we use, even 15 years after he is gone.” I wasn’t surprised. His banitsa was simply the best. For Bulgarians, this dish is not just food. It is tradition. We eat it for breakfast or for a simple afternoon snack, but it also appears on our biggest holidays. On New Year’s Day, we hide small fortunes and a coin inside the banitsa. Each person gets a piece and reads their fortune for the year ahead — love, health, prosperity or even laziness.

Homemade Bulgarian banitsa in a white rectangular baking dish

Ingredients for Bulgarian Banitsa

Eggs – I use large, pasture raised eggs for banitsa.
Feta cheese – you can find it in every grocery store. Pick feta in brine for this recipe. I don’t recommend buying crumbled feta because it contains additives that might ruin the texture of the banitsa. My favorite is type is the one made from cow’s milk. I buy it from international stores.
Phyllo dough – it is usually in the freezer section right next to the puff pastry or pie crusts.
Sunflower oil – You can find it in most grocery stores. I like to add it for the typical Bulgarian flavor. In Bulgaria we use a lot of sunflower oil for cooking and baking.
Melted butter (or oil) – I use European brands of butter. My favorite brand is Kerrygold.
Plain or Greek yogurt – make sure that there is no flavor or sugar added to it. I use homemade yogurt.
Club soda (unflavored carbonated water) – any brand of club soda will do. Read the label to make sure there is no sugar in the ingredients. The only ingredient should be carbonated water.

Homemade Bulgarian banitsa. One square piece of the banitsa is placed on the tip of the blade of a knife

Equipment

Food-safe silicone brush – it is affordable kitchen gadget that I often use in my baking recipes. Perfect for brushing melted butter or egg wash on pastries.
Measuring cups – there are measuring pitchers for liquids and measuring cups and spoons for the dry ingredients. For this recipes you only need to measure the liquid ingredients.
Large mixing bowl – any large bowl will do. Here is a bowl similar to the one I used.
Baking dish – I used rectangle baking dish that is 9×13 inches. I bought mine from Home Goods store, but here is a similar one.
Oven-safe mitts – they are a necessity for any baker. I have two pairs that I use to protect my hands from the hot temperatures.

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Homemade Bulgarian banitsa cut into squares on a wooden board, served with yogurt and honey in a traditional clay pot.

Helpful Tips for Making Banitsa

Bring the ingredients to room temperature for best results.
Melt the butter low and slow. You can do this on the stovetop or in the microwave. On the stovetop, keep the heat low, watch it closely, and stir often. Butter burns fast. If using the microwave, choose a lower heat setting and check and stir frequently.
Spread the filling evenly. Make sure the egg, yogurt, and feta mixture reaches every corner of the pan. Many people concentrate the filling in the center and forget the edges, which leads to dry, hard pieces.
Choose the layering method you prefer. Some people fold the phyllo or keep the sheets whole. I prefer tearing and wrinkling the phyllo because it creates an airy texture and prevents the filling from sliding to one side. This method gives the best balance — not soggy and not dry.
Use the right amount of phyllo dough. Brands vary, but I usually use about ¾ of a 1 lb package (which contains two rolls). You’ll likely have leftover sheets. Using the entire package will make the banitsa dry.
Adjust the baking time to your preference. I bake mine for at least 50 minutes because I like a very crispy and lightly browned top. Some Bulgarians bake it for only 30 minutes for a softer result. Both ways work.
Let it cool before slicing. Don’t cut into the banitsa while it’s piping hot. Allow it to rest in the baking dish so the layers can set. This prevents the pastry from collapsing or become doughy with the first slice.

Hand picking up a piece of homemade Bulgarian banitsa with crispy phyllo, served with yogurt, cherry tomatoes, and parsley

Serving Suggestions

Bulgarians enjoy banitsa warm. The most common pairing is a bowl of plain yogurt. You can also serve it with ayran, a refreshing drink made from yogurt, water, and a pinch of salt. Another traditional option is boza, a sweet fermented wheat drink. I miss boza so much.

Banitsa fits any meal or occasion. We eat it for breakfast, lunch, dinner, or as a quick snack. It is also a classic choice for holidays and gatherings.

Fun Fact: When I was a child, I used to dip my banitsa in sugar. This is unusual even for most Bulgarians. I no longer do it, but I still love the contrast between sweet and savory.

Storing & Reheating

I store leftover banitsa in a food-safe container in the fridge for 3–4 days. To reheat it, use the oven, air fryer, or toaster oven. These methods keep the layers crisp. I do not recommend reheating banitsa in the microwave because it turns soft and rubbery.

Freezing is not ideal. It can ruin the delicate texture of the phyllo. I never freeze homemade banitsa. Some grocery stores do sell frozen versions, but those are usually frozen before baking, and you bake them at home.

Honestly, when I make banitsa, it rarely lasts two days. Most of the time we finish it the same day, so I almost never have leftovers to store.

Print Recipe

Bulgarian Banitsa

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Side Dish, Snack

Cuisine: Bulgarian

Keyword: feta, Meatless, phyllo dough

Ingredients

12 oz feta cheese about 350g
1 cup Plain or Greek yogurt
5 large eggs
¼ cup sunflower oil
½ cup melted butter divided
½ cup club soda unflavored carbonated water
1 pack of phyllo dough 1 lb or 454 grams

Instructions

It is best if your ingredients are at room temperature.
Preheat the oven to 400℉ (200℃).
Melt the butter in a small saucepan or microwave.

Prepare the filling

Add the feta in a deep bowl and crumble it with a fork. Crack 5 eggs and add them to the same bowl. Then add the yogurt, carbonated water, sunflower oil and half of the melted butter. Stir well to combine.
To prepare the base of the banitsa place one sheet of phyllo dough on the bottom of the baking sheet. Te goal is to cover the bottom from side to side. Brush it lightly with melted butter. Add two more sheets the same way, brushing each sheet before adding the next.
Take 2–3 sheets and tear them into large, random pieces. Scrunch or wrinkle the pieces slightly and place them evenly in the dish.
Ladle about ¼ of the egg, yogurt and feta mixture and distribute it evenly on top of the phyllo sheets.
Continue alternating torn phyllo sheets with the filling. Add enough phyllo to create height but avoid packing it tightly. Stop layering when you run out of filling or phyllo. You should have some phyllo left in the package.
Drizzle any leftover melted butter on top of the pastry before baking.
Bake at 400℉(200℃). For 45-50 minutes. Check at 35 minutes.The top should be golden and crisp. Bake longer if you prefer a deeper color and crispier texture.
Let the banitsa rest for at least 10–15 minutes. Cutting it while hot can cause the layers to collapse and the texture to become doughy.
Serve while it is still warm. Read the blog post for serving and storing suggestions.