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Banitsa is a beloved Bulgarian cheese pie built from delicate layers of phyllo pastry wrapped around a rich, tangy filling of yogurt, eggs, and crumbly Sirene cheese.
As it bakes, the phyllo becomes beautifully crisp and golden on the outside while the cheese mixture turns creamy and tender inside.
The contrast between the flaky pastry and soft, savory center gives this traditional pie its irresistible character.
The filling begins with thick Bulgarian yogurt or Greek yogurt, which brings a pleasant tang and creamy consistency.
Eggs help bind the mixture, while Sirene cheese provides the distinctive salty, crumbly flavor traditionally associated with Banitsa.
A small amount of baking soda is added to the yogurt mixture before it is layered into the pastry.
Each phyllo sheet is brushed generously with melted unsalted butter, filled, rolled tightly, then arranged around the baking pan in a gradually tightening coil.
This creates the signature spiral appearance while giving every slice plenty of crisp, buttery pastry.
Once baked, the pie develops a deeply golden surface and an inviting aroma.
Banitsa is especially appealing when served warm or slightly cooled, accompanied by additional yogurt.
The source recipe also suggests enjoying it with boza or ayran.
Whether served as a main dish or shared as a traditional-style savory pie, this recipe offers a satisfying combination of crisp layers, creamy cheese filling, and rich buttery flavor.
Traditional Sirene Yogurt Banitsa
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Pan: Grease a 12-inch (30.5 cm) baking pan or springform pan thoroughly with some of the melted butter.
- Make the Cheese Filling: In a large bowl, whisk the eggs and yogurt together until the mixture is smooth.
- Add the Cheese: Crumble the Sirene or Feta cheese into the yogurt mixture, then add the baking soda and whisk until everything is evenly combined.
- Prepare the Phyllo: Carefully unroll the thawed phyllo sheets and keep them covered with a towel while working to prevent them from drying out.
- Butter a Sheet: Place one phyllo sheet on your work surface and gently brush it with melted butter.
- Add the Filling: Spread or place a thin line of the cheese-yogurt mixture along the long edge of the buttered phyllo sheet closest to you.
- Roll the Phyllo: Tightly roll the phyllo sheet toward the opposite long edge, enclosing the filling inside.
- Arrange the First Roll: Place the rolled phyllo seam-side down around the outer edge of the prepared baking pan.
- Continue Rolling: Repeat the buttering, filling, and rolling process with the remaining phyllo sheets, arranging each roll around the pan and gradually working inward toward the center to form a coil.
- Butter the Top: Brush the assembled Banitsa generously with the remaining melted butter.
- Bake the Banitsa: Place the pan in the preheated oven and bake until the top is golden brown, about 45 minutes to 1 hour.
- Cool Before Serving: Remove the baked Banitsa from the oven, cover the dish with a towel, and let it cool at room temperature for 10–20 minutes.
- Serve: Serve the Banitsa with additional yogurt, or enjoy it alongside boza or ayran.
Notes
- Keep the thawed phyllo sheets covered with a clean towel while assembling so they remain easier to handle.
- Sirene gives the pie its traditional Bulgarian character, while Feta can be used as the listed alternative.
- Use thick Bulgarian yogurt or Greek yogurt to maintain the creamy consistency of the cheese filling.
- Brush each phyllo sheet gently with melted butter for a flaky, golden finish.
- Arrange the filled rolls gradually toward the center of the pan to create the characteristic coiled shape.
- Let the baked Banitsa rest for 10–20 minutes under a towel before serving.
Chef’s Secret
The key to a beautifully layered Banitsa is handling the phyllo gently while keeping it covered between uses.
Phyllo can become difficult to work with if it dries out, so only uncover the sheet you are preparing and keep the remaining sheets protected under a towel.
When brushing each sheet with melted butter, use a gentle touch rather than pressing the pastry down.
For the filling, spread the yogurt and cheese mixture in a thin line along the long edge rather than adding too much in one place.
This helps the roll stay manageable and allows the pastry to bake into crisp, distinct layers around the creamy center.
Keeping the rolls tightly coiled also helps create the classic Banitsa shape.
Serving Suggestions
Serve Banitsa warm or slightly cooled with additional thick yogurt for a creamy contrast to the crisp pastry.
For a more traditional pairing, serve it alongside boza or ayran, as suggested in the original recipe.
Cut the coiled pie into wedges so each serving includes both golden outer pastry and the soft cheese-filled center.
Conclusion
Banitsa brings together crisp, buttery phyllo and a creamy, tangy cheese-yogurt filling in one beautifully coiled Bulgarian pie.
Its golden exterior and tender center make it especially satisfying when served warm with yogurt.
The simple ingredients and distinctive spiral presentation make this traditional dish a memorable addition to the table.
