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Banitsa is a beloved Bulgarian pastry, celebrated for its flaky layers and rich, savory filling of eggs and cheese. Perfect for breakfast or as a snack, this traditional dish is easy to prepare and sure to impress. Let’s dive into making an authentic Banitsa!

Ingredients:

Dough:

1 lb (450 g) phyllo dough (store-bought or homemade)

Filling:

10 oz (300 g) feta cheese, crumbled

4 large eggs

1/4 cup (60 ml) yogurt

1/4 cup (60 ml) milk

1/4 cup (60 ml) vegetable oil

1/2 tsp baking soda

1/4 tsp salt (optional, depending on cheese saltiness)

Instructions:

Prepare the Filling: In a mixing bowl, combine the crumbled feta cheese, eggs, yogurt, milk, vegetable oil, baking soda, and salt (if needed). Whisk until smooth and well-blended.

Layer the Banitsa: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish. Place one sheet of phyllo dough in the dish and lightly brush it with oil. Repeat until you’ve layered 3–4 sheets. Spread a portion of the filling evenly over the phyllo. Continue layering phyllo sheets and filling, ending with a phyllo layer on top.

Bake: Score the top layer into squares or diamond shapes using a sharp knife. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and crispy.

Cool and Serve: Let the Banitsa cool for 10–15 minutes before slicing along the pre-scored lines.

Serving: Serve Banitsa warm or at room temperature. Pair it with a cup of yogurt, tea, or a simple salad for a complete meal.

Banitsa is a timeless Bulgarian treasure that brings comfort and joy to every bite. Its layers of flaky pastry and savory filling are a celebration of tradition and flavor, making it an irresistible treat for any occasion.