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.
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.