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Bulgarian Banitsa
John Polonis

Bulgarian Banitsa

Banitsa is a traditional Bulgarian pastry that balances - similar to lasagna - flaky, crispy layers of phyllo dough with a rich, creamy filling. We start with sheets of paper-thin phyllo dough pastry brushed that's layered with a mixture of whisked eggs, crumbled feta cheese, and yogurt and topped with butter.
When baked, the layers transform into golden-brown goodness, with a crunchy top and a soft, savory interior. Whether served warm for breakfast with coffee or enjoyed as an afternoon (or after school!) snack, banitsa holds a special place in Bulgarian cuisine and family gatherings.
The following recipe is from my mother-in-law (our son's Baba). We hope you enjoy it as much as we do.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: Bulgarian
Ingredients Method Video

Ingredients
  

  • 1 Box Frozen Phyllo Dough
  • 2 Cups Greek Yogurt Non-fat and no flavoring
  • 1/2 Tsp Baking Soda
  • 1 Stick Butter Needs to be VERY COLD and diced into small squares
  • 2 Cups Feta Cheese Crumble it (do not buy pre-crumbled)
  • 5 Large Eggs

Method
 

  1. Preheat oven to 400 degree Fahrenheit
  2. Break apart phyllo dough a large bowl and set aside
  3. Combine yogurt, baking soda, feta, and eggs in a large mixing bowl and set aside ("egg mixture")
  4. Take 1/3 phyllo dough and cover bottom of a buttered pan
  5. Layer half of egg mixture with yogurt and baking soda 
  6. Add 1/3 of chopped butter on top of the layer of egg mixture
  7. Add another 1/3 of phyllo dough
  8. Adding remaining half egg mixture
  9. Add another 1/3 of chopped butter 
  10. Add final 1/3 phyllo dough
  11. Add remaining chopped butter on top 
  12. Bake for 30 minutes in 400 degree Fahrenheit oven
  13. Remove from oven once browned and solid, and let rest for about 30 minutes until it is near room temperature

Video