Phyllo {Filo} Swirls With Eggs And Feta

 Phyllo {Filo} Swirls With Eggs And Feta – crunchy and delicious, so simple to make and one of my favorite treats.

Hello guys! Happy Wednesday! Posting this recipe has been way overdue! I make these Phyllo {Filo} Swirls With Eggs And Feta all the time and I’m embarrassed I haven’t shared the recipe with you.

This is a Bulgarian recipe and the actual name of these swirls is “banitsa”.

They are popular on the Balkans and each country has its own name and way to prepare them.

Banitsa is often made with homemade filo dough, which I don’t have the skills to make so I use store bought.

I like making this dish for breakfast, but you can easily have it all day long – for lunch, dinner or snack.

It is also a staple dish around the holidays.

There are different variations, where instead of feta and eggs, you can stuff the filo swirls with meat, spinach, leek, pumpkin or spinach and feta.

The feta and eggs combination if my favorite.

So get some filo dough and let’s get rocking!

Don’t be afraid, I promise these swirls are very easy to make and taste amazing!



Both my grandmothers make great homemade banitsa and mine is nowhere close to theirs!

But for now, you can try making it at home.

All you need is filo dough, butter, feta cheese, eggs and yogurt.

Adding yogurt in the filling is optional, but it makes it moist and I like it.

If you like savory filo dough treats, you need to try this one.


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Servings: 8

Phyllo {Filo} Swirls With Eggs And Feta

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Phyllo {Filo} Swirls With Eggs And Feta - Bulgarian Banitsa
feta fill phylo swirls eggs banitsa
5 from 4 votes
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  • 1 16 oz (454 grams) pack filo dough, thawed overnight in the fridge. We need 16 sheets of dough.
  • 1/2 cup melted unsalted butter — (or more if needed)
  • 3 large eggs
  • 10-12 oz crumbled feta cheese
  • 1 cup plain Greek yogurt
  • 2 tsp baking powder


  1. Preheat oven to 375F.
  2. Line a baking sheet with parchment paper of Silpat. Set aside.
  3. Melt butter in a saucepan over low heat.
  4. In a bowl mix together eggs, cheese, yogurt and baking powder.
  5. Open the pack of dough and take 2 sheets. Place on the work surface. Brush with melted butter. Spread 3-4 tbsp (or 1/8 of the mixture) of the filling mixture along the long side of the sheets. Fold tightly forming a log. Spiral the log carefully to form a swirl. Place on baking sheet. Repeat with all the remaining sheets od dough, taking 2 at a time. Brush with melted butter on top.
  6. Bake for 30 minutes, until golden and crisp. Serve warm or at room temperature.
Course: Breakfast

Nutrition Information

Calories: 414, Fat: 24g, Saturated Fat: 14g, Cholesterol: 124mg, Sodium: 821mg, Potassium: 250mg, Carbohydrates: 34g, Fiber: 1g, Sugar: 2g, Protein: 14g, Vitamin A: 11.9%, Calcium: 27.6%, Iron: 14.2%


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