Discover Banitsa – The Traditional Cheese Pastry from the Heart of Bulgaria
Flaky, cheesy, and full of tradition – meet the pastry that brings Bulgarian families together.
Banitsa – The Traditional Cheese Pastry from the Heart of Bulgaria
Course: Breakfast, LunchCuisine: BulgarianDifficulty: Easy6
servings30
minutes50
minutes358
kcal1
hour20
minutesOn Europe Day, I chose to bring to the table a recipe that beautifully reflects just how rich and diverse our continent’s cuisine truly is.
Straight from the heart of Bulgaria comes banitsa – a delicate pastry made with thin filo layers and a savory cheese filling. Simple, yet full of flavor.
You can also find this recipe on Adrian Hădean’s Blog, where it was featured as part of an internship challenge I was happy to take on.
Why did I choose this recipe?
Because it contains the magic word I can never resist: cheese.
Honestly, I’d call it a real addiction – it’s the one food I truly couldn’t live without.
And since I wanted to share with you a dish that’s not only easy to make, but also wonderfully accessible, I knew this delightful pie was the perfect choice.
A Bit of History…
Banitsa (банница) is one of the most beloved traditional recipes in Bulgaria. This savory cheese pastry is usually made with thin sheets of dough and a simple, yet incredibly flavorful filling: Bulgarian white cheese (similar to feta), eggs, and yogurt.
They say banitsa is more than just food – it’s a part of Bulgaria’s cultural identity. It’s a staple both on everyday tables and during festive occasions.
On New Year’s Eve, in some regions, small notes or coins are hidden inside the pastry – a tradition that symbolizes hope for a prosperous year.
Its shape varies from region to region – sometimes spiral, sometimes layered – but the comforting taste stays the same: crispy on the outside, soft and salty on the inside.
Ingredients for Banitsa (6-8 servings)
400 g phyllo pastry sheets (not puff pastry)
400 g full-fat yogurt (at least 3.5% fat)
400 g feta cheese (or Bulgarian white brined cheese / salty telemea-style cheese)
4 eggs
100–130 g melted butter, for brushing the sheets
50 ml milk (optional – to thin out the mixture if needed)
Sesame seeds – for sprinkling on top
Add salt and pepper to taste – this step is optional, depending on how salty your cheese is.
Directions
- How to Make Banitsa:
As much as I love my kitchen appliances, I’m just as happy when I find a recipe that doesn’t require me to take them out of their boxes.
If you ask me, this pie is perfect even for the laziest cook.
All you really need is a bit of patience to layer the pastry sheets… and, of course, a serious craving for cheese!
- Preparing the Filling:
One bowl. One whisk. One fork (because honestly, the whisk alone didn’t quite do the job) – that’s all you need.
I crumbled the feta cheese using a fork, then added the yogurt, eggs, a pinch of salt and pepper, and a little milk. Voilà! Mix everything well until you get a smooth, creamy filling.
- Filling the Pastry Sheets and Shaping the Banitsa:
I worked with two sheets of phyllo pastry at a time to make a generous roll.
Each sheet was lightly brushed with melted butter – just enough to give it that crispy, delicate texture after baking.
And speaking of not overdoing things… for each roll, I added 3–4 tablespoons of the filling. No more, otherwise the filling will spill out, or we risk tearing the sheets. - Shaping the Banitsa and Baking:
I placed each roll, one by one, into a spiral shape in a baking dish lined with parchment paper.
In the end, I brushed the entire pie with melted butter and sprinkled sesame seeds on top for a touch of texture and flavor.
Banitsa goes into the preheated oven at 190°C (375°F) for 40–45 minutes, or until it turns golden brown and irresistible. - Serving the Banitsa:
After it’s beautifully golden, I let the pie cool down a bit. The smell? Unforgettable. There’s something about it that makes you fall in love with the first bite – maybe it’s the crispy dough, maybe the salty cheese that melts just right, or maybe it’s the memory of a peaceful meal somewhere in the Balkans, under the shade of a vine.
A warm slice pairs perfectly with a glass of cold yogurt, kefir, or even a black tea – just like the Bulgarians enjoy it, either in the morning or during the quiet moments of the day. - And if you have guests, don’t be surprised if they ask when you’ll make it again. It’s a simple recipe, but with a big heart.
With this pie, we wrap up a short, but flavorful journey through Bulgaria’s cuisine – and I invite you to keep it in your collection of cherished recipes. See you soon, with another delicious story!
With love, Ely.
