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Banitsa (Bulgarian Cheese Pie)

2 November, 2021 by Tara 22 Comments

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A recipe for Banitsa (Баница, Bulgarian Cheese Pie)! A creamy cheese yogurt mixture is wrapped in phyllo and baked until golden.

Banitsa (Bulgarian Cheese Pie) on a wooden board with a slice lifted up.

Banitsa (Banica, Banitza) is a Bulgarian pie filled with a mixture of crumbled cheese, thick yogurt, and eggs. After arranging in the pan, it is baked until golden and served with yogurt, Boza (fermented malt drink), or Ayran/Airan (Yogurt Drink).

I arranged the phyllo in a circular coil pattern to create a large pie with a beautiful presentation perfect for celebrations and feeding a crowd.

In Bulgaria, Banitsa is commonly made on Christmas and New Year’s Eve with good luck charms (kusmeti). The charms may be small pieces of dogwood branches with a certain number of buds, coins, or handwritten fortunes wrapped in foil.

Assembling the Banitsa

I rolled up the filling in individual phyllo sheets and coiled them in a greased 12 inch (30.5 centimeter) pan before baking.

The sheets of filo can also be layered in the pan with the cheese filling in the center in a similar manner to this Kıymalı Tepsi Böreği (Turkish Phyllo Pastry with Beef). If you assemble it this way, brush butter between each layer of phyllo and optionally crinkle the sheets to add some texture.

I began coiling the filo rolls at the edge of the pan and worked my way towards the center. Some recipes begin in the opposite direction by coiling in the center of the prepared pan and working around to the edges.

I also saw a few differing ways of spreading the cheese mixture over the phyllo sheets. Some combine the egg, yogurt, and cheese together and spread across the whole sheet or in a line across one edge before rolling up.

Other recipes keep the crumbled cheese separate and sprinkle over the egg and yogurt-brushed sheets.

If you are assembling your Banitsa in a springform pan, place the pan on a rimmed baking sheet in the oven to catch any butter that might seep through the bottom.

Photo collage assembly the Banitsa- spreading filling, rolling up and coiling in pan, and slice with cheese showing.

A Few Banitsa Tips

If using frozen phyllo, thaw before using. Either place in the refrigerator overnight or at room temperature for an hour or two.

Make sure everything is prepared before removing the phyllo from the package. It dries out quickly. Cover any phyllo you aren’t currently using with a lightly damp towel. Work carefully, but a small tear here or there isn’t a big issue.

Brush very gently with the butter and yogurt mixture to help keep the phyllo from tearing.

The baking soda reacts with the acidity of the yogurt to create a bit of lightness in the filling.

After removing from the oven, cover the pan with a towel. Allow the Banitsa to rest at room temperature around 10-20 minutes before serving.

Some recipes use sunflower oil in place of the butter.

Other Variations

There are many Banitsa variations with other fillings:

  • Tikvenik (Pumpkin) from Pandemonium Noshery
  • Leek Banitsa from Taco and Tiramisu
  • and more

Notable Ingredients

Sirene (сирене) is a Bulgarian semi-hard cheese stored in brine. It has a crumbly texture and is delicious in a variety of recipes from salad to this pastry. I used a sheep-based Sirene, but it can also be made with cow’s, goat milk, or a combination. If not available, swap for the best quality feta possible. If substituting with a low-salt cheese, you may need to add about 1/2 teaspoon salt to the filling.

I used Bulgarian yogurt (кисело мляко) for the filling. If unavailable, substitute with Greek yogurt. If the yogurt is too thick to spread over the sheets, dilute the filling with a little water.

Banitsa can be made with a homemade dough rolled into thin, translucent sheets or commercially prepared phyllo sheets (which is what I used).

For those in the Los Angeles area, I have been able to find Bulgarian Sirene, yogurt, and phyllo at Jon’s Fresh Marketplace in Torrance, California.

Aerial view of Banitsa (Bulgarian Cheese Pie) on a wooden board next to yogurt and cheese.

This recipe was originally posted in December 2013 and updated November 2021.

Banitsa (Bulgarian Cheese Pie) Recipe

Adapted from Debbie Koenig

Banitsa (Bulgarian Cheese Pie) on a wooden board with a slice lifted up.
Print Pin
4.88 from 8 votes

Banitsa (Bulgarian Cheese Pie)

A recipe for Banitsa (Баница, Bulgarian Cheese Pie)! A creamy cheese yogurt mixture is wrapped in phyllo and baked until golden.
Course Main
Cuisine Bulgarian
Keyword Bulgaria, Bulgarian, cheese, pie, yogurt
Prep Time 30 minutes minutes
Cook Time 45 minutes minutes
0 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Servings 1 12 inch (30.5 centimeter) Pie

Ingredients

  • 4 large eggs
  • 2 cups (450 grams) Bulgarian yogurt or other thick yogurt such as Greek
  • 12 ounces (340 grams) Sirene or Feta cheese
  • 1/2 teaspoon baking soda
  • 1 pound (450 grams) phyllo sheets thawed
  • 3/4 cup (170 grams) unsalted butter melted
  • Additional yogurt for serving

Instructions

  • Preheat oven to 375˚F (190˚C). Grease a 12 inch (30.5 centimeter) baking pan or springform pan with butter.
  • In a large bowl, beat together the eggs and yogurt until smooth.
  • Crumble in the Sirene cheese, followed by the baking soda and whisk together.
  • Unroll the thawed phyllo sheets and cover with a towel. Place one sheet on work surface and gently brush with melted butter.
  • Add the cheese yogurt mixture in a thin line across the long side nearest you or gently brush across the buttered sheet.
  • Tightly roll up the phyllo sheet to the other long side. Place seam side down around the edge of the buttered baking dish.
  • Repeat with the remaining phyllo sheets, continuing to wrap them around the pan towards the center in a coiled pattern.
  • Brush the top of the Banitsa with butter.
  • Bake in the preheated oven until the top is golden brown, about 45 minutes to 1 hour.
  • Cover the dish with a towel and allow to cool 10-20 minutes at room temperature before serving with yogurt, boza, or ayran.
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Filed Under: Bread, Breakfast, European

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Reader Interactions

Comments

  1. lk529

    29 December, 2013 at 2:53 pm

    It’s stunning.

    Reply
  2. Sachka Kavrakova

    16 December, 2017 at 11:07 pm

    Bravo Tara! I am Bulgarian. I found your recipe for banitsa (Bulgarian Cheese Pie) recently and I am fascinated how you describe making a very famous Bulgarian dish – banitsa. Thanks for sharing with others. Very good job!

    Reply
    • Tara

      19 December, 2017 at 10:30 am

      Thanks so much Sachka!

      Reply
  3. Patty D.

    24 January, 2020 at 10:55 pm

    I have a Bulgarian friend coming to spend the weekend with my family, and I just put this banitsa into the oven for him. I hope he likes it! Any ideas on what to do with over a cup of leftover yogurt and cheese filling? I’m all out of phyllo sheets.

    Reply
    • Tara

      25 January, 2020 at 11:08 am

      Hi Patty! Do you have any puff pastry or pie dough? Maybe make little hand pies?

      Reply
      • Lego

        9 November, 2021 at 3:55 am

        You can use it for sandwiches: use sliced yesterday bread, spread the mixture (not very thin layer) and bake on grill until they are golden- brown.

        Reply
        • Tara

          9 November, 2021 at 11:03 am

          Thank you! I will have to try this next time.

          Reply
  4. Jen

    29 May, 2020 at 10:08 am

    I’m trying this. My ex fiance was from Sofia, the food is so delicious and fulfilling. I’m only afraid I won’t do it justice

    Reply
    • Tara

      1 June, 2020 at 7:29 pm

      Hope you love it!

      Reply
  5. maryanne

    2 November, 2021 at 12:33 pm

    5 stars
    This sounds delicious and would be perfect to make for the holidays when we have guests that we want to impress!

    Reply
  6. Mirlene

    2 November, 2021 at 12:43 pm

    5 stars
    This is worth trying! I have never had this type of bulgarian pastry that has cheese in it! Might have to prepare this soon.

    Reply
  7. Heather Johnson

    2 November, 2021 at 1:05 pm

    5 stars
    this looks delicious – so buttery and flaky – can’t wait to impress the crowd with it!

    Reply
  8. Heather Perine

    2 November, 2021 at 2:26 pm

    5 stars
    I love the presentation of this flaky pastry! And so easy to prepare as well. Buttery, cheesy perfection 🙂

    Reply
  9. Larissa

    7 September, 2022 at 3:55 am

    5 stars
    Made this last night, added sauteed leeks and it was fantastic. The pastry was very fragile but my partner and I had fun assembling it. Wholeheartedly recommend!

    Reply
    • Tara

      7 September, 2022 at 8:01 am

      So happy to hear Larissa! Thank you for sharing!

      Reply
  10. Maria

    10 October, 2022 at 8:18 am

    5 stars
    I am Bulgarian and now this has become my default Banitsa recipe that I go to. It is very simply explained and turns out good every time! The only thing I do slightly different is a little bit less yoghurt and as someone else said, it does turn out better if you use Bulgarian cheese instead of feta, just because the texture is more suitable.

    Reply
    • Tara

      14 October, 2022 at 10:10 am

      Thank you so much for sharing Maria!

      Reply
  11. Liam D

    4 December, 2022 at 11:17 pm

    4 stars
    It was quite good, I think I messed up somehow, possibly I added too much butter, as it was very rich. Do you know what I might have done?

    Reply
  12. Diane Stout

    31 May, 2023 at 4:41 pm

    Could this be a dessert if you put pie filling inside?

    Reply
  13. Sandra

    7 January, 2024 at 5:23 am

    5 stars
    This was easy and delicious. I started making my own Bulgarian yoghurt this week so it was pretty authentic. Tastes just like the ones I tried in Bulgaria in September. But I think the way you use the coils is genius!! Makes it so light and airy. I will be making it often, I think

    Reply
    • Tara

      7 January, 2024 at 8:51 am

      Thank you so much for sharing Sandra! Sounds amazing with the homemade Bulgarian yogurt.

      Reply
  14. Regina

    20 April, 2024 at 12:25 pm

    Hi, I have a question. Can I use milk Kefir instead of yogurt?

    Thank you!

    Reply

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