Delicious Greek-Style Banitsa with Feta and Filo Pastry Recipe

Introduction

Banitsa is a traditional Bulgarian pastry that’s both flaky and savory, filled with a creamy mixture of feta cheese, yogurt, and eggs. This easy-to-make dish is perfect for breakfast, snack, or a light meal, offering comforting flavors wrapped in delicate filo pastry.

Ingredients

• 1 cup natural Greek yogurt (8 ounces/250 grams)
• 2 large eggs
• 7 ounces feta cheese (200 grams)
• ½ teaspoon baking soda
• 6-8 filo pastry sheets
• ½ stick unsalted butter, melted (55 grams)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a round oven-proof dish with oil or butter and set it aside.
2. Step 2: Crumble the drained feta cheese into a mixing bowl using a fork or your fingers. Add the Greek yogurt, eggs, and baking soda, then mix everything well. Set this filling aside.
3. Step 3: Lay one sheet of filo pastry on a clean surface with the wider side facing you. Brush melted butter over the entire sheet.
4. Step 4: Spoon some of the feta mixture onto the filo and spread it out a bit. Lift the edge closest to you and roll or fold the pastry into a “sausage” shape.
5. Step 5: Roll this “sausage” into a spiral or “snail” shape, similar to how you would roll cinnamon rolls. Place the spiral into the center of your prepared baking dish.
6. Step 6: Repeat the process with the remaining filo sheets and filling, placing each new spiral around the previous one to fill the dish.
7. Step 7: Once the dish is filled, pour any leftover melted butter over the top. Bake in the preheated oven for about 25 minutes, or until the banitsa is puffed and golden brown.
8. Step 8: Remove from the oven and let it cool slightly before slicing and serving.

Tips & Variations

• Use a damp cloth to cover filo sheets you are not currently working with to prevent them from drying out.
• For added flavor, mix in some fresh herbs like dill or parsley into the cheese filling.
• Try substituting part of the feta with ricotta or cottage cheese for a milder taste.
• For a crispier crust, brush the top layer generously with butter before baking.

Storage

Store leftover banitsa covered in the refrigerator for up to 3 days. To reheat, warm slices in a preheated oven at 325°F (160°C) for 10–15 minutes to maintain crispness. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare banitsa ahead of time?

Yes, you can assemble banitsa a few hours before baking and keep it covered in the refrigerator. Bake it fresh just before serving for the best texture.

What can I use if I don’t have filo pastry?

Filo is key to achieving the signature flaky layers of banitsa. However, puff pastry can be a substitute, though the texture and flavor will differ slightly.

Delicious Greek-Style Banitsa with Feta and Filo Pastry Recipe

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Banitsa is a traditional Bulgarian savory pastry featuring layers of flaky filo dough filled with a creamy mixture of feta cheese, Greek yogurt, eggs, and baking soda. Baked until golden and puffed, this delightful pastry is perfect for breakfast, brunch, or a savory snack.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Savory Pastry
• Method: Baking
• Cuisine: Bulgarian

Ingredients

Scale 1x2x3x

Filling

• 1 cup natural Greek yogurt (8 ounces / 250 grams)
• 2 large eggs
• 7 ounces feta cheese (200 grams), drained and crumbled
• ½ teaspoon baking soda

Dough

• 6–8 filo pastry sheets

Butter

• ½ stick unsalted butter (55 grams), melted

Instructions

1. Preheat Oven: Preheat your oven to 350° Fahrenheit (175° Celsius) to prepare for baking the banitsa.
2. Prepare Baking Dish: Grease a round oven-proof dish with oil or butter to prevent sticking and set it aside.
3. Mix Filling: In a mixing bowl, crumble the drained feta cheese using a fork or fingers. Add Greek yogurt, eggs, and baking soda, then mix thoroughly until well combined. Set the filling aside.
4. Prepare Filo Sheet: Lay one sheet of filo pastry on a clean work surface with the wider side facing you. Brush it evenly with melted butter to ensure flakiness.
5. Add Filling and Roll: Spoon some of the feta mixture onto the buttered filo sheet and spread slightly. Lift the edge closest to you and roll or fold it into a tight “sausage.”
6. Form Snail Shape: Roll this sausage-like shape into a spiral, similar to a cinnamon roll, creating a “snail.” Place this snail in the center of your prepared oven-proof dish or cake pan.
7. Repeat for Remaining Sheets: Repeat the buttering, filling, rolling, and spiraling process with the remaining filo sheets, placing each new snail around the previous one to fill the dish.
8. Apply Remaining Butter and Bake: Pour any leftover melted butter evenly over the assembled banitsa. Transfer the dish to the oven and bake for 25 minutes, or until the pastry is puffed up and golden brown on top.
9. Cool and Serve: Remove the banitsa from the oven and allow it to cool slightly to set before slicing and serving.
10. Enjoy: Serve warm and enjoy this delicious traditional Bulgarian savory pastry.

Notes

• Ensure the feta cheese is well drained to prevent a soggy pastry.
• Handle filo sheets gently as they are delicate and can tear easily.
• Use melted butter generously between layers for a crispy and rich texture.
• Banitsa is best enjoyed warm but can also be reheated gently.
• Can be served with yogurt or a fresh salad for a complete meal.

Keywords: Banitsa, Bulgarian pastry, Feta cheese pastry, Filo dough recipe, Savory pastry, Greek yogurt filling