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Banitsa is one of the most loved traditional Bulgarian dishes. It’s made with thin layers of phyllo dough filled with a mixture of eggs and cheese, then baked until golden and crisp.

Growing up in Bulgaria, I watched both of my grandmothers make banitsa at home. Their versions were always perfect – flaky on the outside and soft inside.

Mine is still not quite like theirs, but this version is simple enough to make in a regular home kitchen and still delivers the classic flavors.

The filling is made with eggs, feta cheese, and yogurt. The yogurt is optional, but I like adding it because it keeps the filling soft and slightly creamy.

This recipe shapes the banitsa into individual spiral swirls, which bake evenly and are easy to serve.

Why You’ll Love This Banitsa Recipe

This is a great homemade version of Bulgarian banitsa that works well with store-bought phyllo dough.

It’s:

• crisp on the outside
• soft and cheesy inside
• easy to portion
• perfect for breakfast, brunch, or a snack

The spiral shape also makes it look beautiful when served.

Ingredients You’ll Need:

Bulgarian banitsa ingredients including phyllo dough, feta cheese, eggs, yogurt, baking powder and melted butter

This recipe uses simple ingredients commonly found in Balkan cooking.

You’ll need:

• phyllo (filo) dough
• butter or oil
• eggs
• feta cheese
• Greek yogurt
• baking powder (optional)

Exact ingredient amounts are listed in the recipe card below.

Crispy baked filo feta swirls - Bulgarian banitsa on parchment paper

How To Make Bulgarian Banitsa

Start by preheating the oven and preparing a baking sheet with parchment paper.
Melt the butter and set it aside.
In a mixing bowl combine the eggs, crumbled feta cheese, yogurt, and baking powder until evenly mixed.

Eggs, feta cheese and yogurt mixed in a bowl to make the filling for Bulgarian banitsa

Creamy feta, egg and yogurt filling prepared for Bulgarian banitsa recipe

Take two sheets of phyllo dough and place them on a work surface. Brush lightly with melted butter.

Phyllo dough sheets brushed with melted butter for making Bulgarian banitsa

Spread some of the filling along the long side of the dough and roll it into a log.

Feta cheese filling spooned onto buttered phyllo dough sheets for banitsa

Carefully coil the log into a spiral shape and place it on the baking sheet.

Rolled phyllo dough shaped into a spiral swirl for traditional Bulgarian banitsa

Repeat with the remaining dough and filling.
Brush the tops with melted butter and bake until the banitsa is golden brown and crisp.

Unbaked Bulgarian banitsa swirls made with phyllo dough and feta cheese on a parchment lined baking sheet

Banitsa phyllo dough swirls topped with sesame seeds before baking

Serve warm or at room temperature.

Freshly baked Bulgarian banitsa with golden crispy phyllo layers and sesame seeds

Tips for Working with Phyllo Dough

Phyllo dough dries out quickly, so keep the sheets covered with a clean towel while assembling the banitsa.

If a sheet tears slightly, don’t worry. The layers will still bake beautifully once rolled.

Using two sheets at a time helps create a stronger structure and a flakier result.

What Cheese to Use for Banitsa

Traditional Bulgarian banitsa is made with Bulgarian white cheese (sirene).

If that is not available, feta cheese works very well as a substitute.

Look for a feta that is slightly crumbly and salty for the most authentic flavor.

Close up of crispy golden Bulgarian banitsa made with phyllo dough and feta cheese filling

How to Serve Banitsa

Banitsa is very versatile and can be served in several ways.
Many people enjoy it for breakfast with yogurt or ayran.
It also works well as a snack, brunch dish, or light lunch.
The spiral pieces are easy to share and reheat well.

Hand holding a piece of flaky Bulgarian banitsa showing layers of phyllo dough and feta filling

More Phyllo Dough Recipes you may like?

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