Bulgarian Banitsa


Banitsa is a traditional Bulgarian dough dish. It consists of rolled or layered sheets of rolled dough or ready-made pie crusts with filling. It is usually baked in an oven. Various fillings are used – most often cheese or cottage cheese, with or without the addition of eggs. Banitsa is also made with vegetables, meat, fruits.


  • 30g butter, plus extra to grease
  • 3 large eggs
  • 2 tbsp sunflower oil
  • 8 small sheets filo pastry, from a 220g pack
  • 200g vegetarian feta, crumbled


  1. Preheat the oven to 200°C, fan 180°C, gas 4. Grease a 20cm round baking dish with butter. In a mixing bowl, lightly whisk together the eggs, yogurt and oil.
  2. Lay one sheet of pastry out on your work surface and drizzle over some of the egg and yogurt mixture. Scatter over some feta and then roll up the pastry from one of the short sides, into a cigar shape. Place in the prepared baking dish, following the edge. Repeat with the remaining sheets of pastry, spiralling the rolls until the dish is full. Spoon any remaining egg and yogurt mixture into any gaps in the coil and then dot the top with butter.
  3. Bake for 45 minutes, or until risen and golden brown. Remove from the oven, cover with a clean cloth and leave to cool until warm. Serve cut into wedges.


In the past, the banitsa was made with lard, now you can use sunflower oil.

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