Bulgarian Banitsa Phyllo Cheese (Printable Version)

Flaky phyllo layers filled with a rich blend of feta cheese and eggs, baked golden and crisp.

# What You Need:

→ Dairy

01 - 14 oz feta cheese, crumbled
02 - 1 cup plain yogurt
03 - 4 tbsp unsalted butter, melted
04 - 3 tbsp whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

06 - 1 package (about 14 oz) phyllo dough, thawed

→ Seasoning

07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

# Step-by-Step:

01 - Preheat oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with melted butter.
02 - In a large bowl, whisk together eggs, yogurt, milk, salt, and pepper until smooth. Fold in the crumbled feta cheese gently.
03 - Unroll the phyllo dough sheets and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat to layer 4 sheets, buttering each.
05 - Spread one-quarter of the cheese and egg mixture evenly over the phyllo layers.
06 - Layer 3 to 4 phyllo sheets, buttering each, then spread another portion of filling. Repeat until all filling is used, ending with 3 to 4 buttered phyllo layers on top.
07 - Use a sharp knife to cut the assembled layers into squares or diamond shapes.
08 - Pour any remaining melted butter evenly over the top.
09 - Bake for 30 to 35 minutes until the top is golden brown and crisp.
10 - Allow to cool for 10 minutes. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The phyllo gets impossibly crisp on top while staying soft and custardy where it meets the filling.
  • It tastes rich and indulgent but comes together with mostly pantry staples.
  • You can serve it warm for breakfast or cold as a snack, and it somehow gets better the next day.
  • The smell of butter and cheese baking will make everyone appear in the kitchen asking when its ready.
02 -
  • If you don't cover the phyllo with a damp towel, it will crack and tear within minutes, turning the whole process into a frustrating mess.
  • Don't skip cutting the banitsa before baking; trying to slice through all those crisp layers after it's baked will shatter the top and ruin the presentation.
  • Use a light hand with the butter on each sheet; pooling butter makes the bottom soggy instead of crisp.
03 -
  • Brush the butter on in quick, light strokes rather than saturating each sheet; you want coverage, not puddles.
  • If a phyllo sheet tears, don't panic; just patch it with another piece and keep going, no one will know once it's baked.
  • For an extra-crispy top, brush the final layer with a beaten egg yolk mixed with a tablespoon of melted butter.
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