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Donna R. Luis

Traditional Sirene Yogurt Banitsa

A traditional Bulgarian cheese pie featuring buttery phyllo sheets coiled around a creamy mixture of yogurt, eggs, Sirene or Feta cheese, and baking soda, then baked until crisp and golden.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 pie
Course: Main Course
Cuisine: Bulgarian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 2 cups 450 grams Bulgarian yogurt or another thick yogurt such as Greek yogurt
  • 12 ounces 340 grams Sirene or Feta cheese, crumbled
  • 1/2 teaspoon baking soda
  • 1 pound 450 grams phyllo sheets, thawed
  • 3/4 cup 170 grams unsalted butter, melted
  • Additional yogurt for serving

Equipment

  • 12-inch (30.5 cm) baking pan or springform pan
  • Large mixing bowl
  • Whisk
  • Pastry brush
  • Work surface for handling phyllo
  • Clean kitchen towel

Method
 

  1. Preheat the Oven: Preheat the oven to 375°F (190°C).
  2. Prepare the Pan: Grease a 12-inch (30.5 cm) baking pan or springform pan thoroughly with some of the melted butter.
  3. Make the Cheese Filling: In a large bowl, whisk the eggs and yogurt together until the mixture is smooth.
  4. 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.
  5. Prepare the Phyllo: Carefully unroll the thawed phyllo sheets and keep them covered with a towel while working to prevent them from drying out.
  6. Butter a Sheet: Place one phyllo sheet on your work surface and gently brush it with melted butter.
  7. 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.
  8. Roll the Phyllo: Tightly roll the phyllo sheet toward the opposite long edge, enclosing the filling inside.
  9. Arrange the First Roll: Place the rolled phyllo seam-side down around the outer edge of the prepared baking pan.
  10. 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.
  11. Butter the Top: Brush the assembled Banitsa generously with the remaining melted butter.
  12. Bake the Banitsa: Place the pan in the preheated oven and bake until the top is golden brown, about 45 minutes to 1 hour.
  13. 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.
  14. 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.