Banitsa
A Bulgarian pie of crisp filo layers wrapped around a filling of eggs, feta and yoghurt, baked until golden.
Photograph credit: Banitsa and yogurt by Biso · CC BY 3.0 · Wikimedia Commons
The Method for Banitsa
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Heat the oven to 190°C / 375°F (170°C / 340°F fan) and oil a 26 cm round tin.
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Whisk the eggs, yoghurt, feta and bicarbonate of soda together.
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Lay a sheet of filo on a board. Sprinkle with a little of the filling and roll loosely from the long side into a rope. Repeat with the remaining sheets.
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Coil the ropes in the tin from the centre outwards. Pour any remaining filling over the top and brush with the melted butter and oil.
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Bake for 40 minutes until deep golden. Sprinkle with the water, cover with a cloth and rest for 10 minutes before cutting.
Related guide: Pan and tin size.
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Things to Watch For
- Keep the filo covered with a damp cloth while you work.
- Do not roll the sheets tightly.
- Add spinach or leeks to the filling for a variation.
The Short Version
Banitsa is breakfast in Bulgaria, bought warm from a bakery on the way to work with a glass of yoghurt drink, and it is made in every home on New Year's Eve, with paper fortunes tucked inside. The filling is plain: eggs, feta and yoghurt. The technique is the thing.
The filo is the structure. Sprinkle each sheet with a mixture of the egg, yoghurt and cheese filling, and scatter it unevenly, then roll it loosely into a long rope. Roll loosely and don't press down. The air trapped inside gives banitsa its airy layers.
Coil the ropes in a round, oiled tin, starting from the middle, and pour any remaining filling over the top. Brush with melted butter and bake at 190°C / 375°F for 40 minutes, until deep gold and crisp.
After baking, sprinkle with a little water and cover with a cloth for 10 minutes. The steam softens the top, so the pie is crisp at the edges and tender in the middle. Cut it into wedges and serve warm. Leftovers are good cold.
On the Table Alongside
Ayran or yoghurt drink · Boza · Tomato salad · Black tea
Keeping Banitsa
Keeps in the fridge for 3 days. Reheat in a moderate oven.
Banitsa Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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