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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:
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.
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.
- Take two sheets of phyllo dough and place them on a work surface. Brush lightly with melted butter.
- Spread some of the filling along the long side of the dough and roll it into a log.
- Carefully coil the log into a spiral shape and place it on the baking sheet.
- Repeat with the remaining dough and filling.
- Brush the tops with melted butter and bake until the banitsa is golden brown and crisp.
- Serve warm or at room temperature.
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.
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.
More Phyllo Dough Recipes you may like?
- Pumpkin Phyllo Triangles
- Mediterranean Phyllo Cups
- Mini Phyllo Baklava Cups
- Egg, Leek And Feta Phyllo Cups
- Phyllo Meat Pie Recipe
Bulgarian Banitsa Recipe
Ingredients
- 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
Video
Instructions
- Preheat oven to 375F.
- Line a baking sheet with parchment paper of Silpat. Set aside.
- Melt butter in a saucepan over low heat.
- In a bowl mix together eggs, cheese, yogurt and baking powder.
- 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.
- Bake for 30 minutes, until golden and crisp. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh these sound so good, Mira! I’ve never heard of banista before, but I love the looks of it. Sounds like this would make a great breakfast! Pinned!
This would make great party food. I think a little spinach would go really well with the feta, but it would probably make it too soggy.
Yes, Dannii, spinach will be great, it won’t make them soggy if you blanch it and drain it very well 🙂
Happy Wednesday, Mira! Glad you finally shared this recipe. Filo Swirls With Eggs And Feta sounds super delicious.
I love phyllo dough and I would love Bulgarian food, this is my kind of dish. Looks delicious.
Making phyllo swirls is such a great idea. They turned out gorgeous! The egg and feta filling sounds delightful.
With meat! This would taste amazing! I have to try this!
Such a lovely savory treat. The filling is a perfect complement to your phyllo swirls! Pinned!
Mira, your grandmothers would be so proud of your banitsa! This sounds so good and looks perfect for a party appetizer!
I have never heard of these before Mira but they sound so good. So flaky and perfect with my coffee, I am making this for sure!
Oh, Mira! I could eat an entire tray of these! This is the type of dish I can never get enough of! I can’t wait to make these!