Bulgarian Banitsa flaky layers (Printable)

Savory flaky pastry layered with feta, eggs, and creamy yogurt, baked to a crisp golden finish.

# What You'll Need:

→ Dairy

01 - 14 oz feta cheese, crumbled
02 - 1 cup plain yogurt
03 - 4 tbsp unsalted butter, melted
04 - 3.4 tbsp whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

06 - 14 oz phyllo dough, thawed

→ Seasoning

07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Set the oven to 350°F and grease a 9 x 13 inch baking dish with melted butter.
02 - In a large bowl, whisk together eggs, yogurt, milk, salt, and pepper until smooth. Gently fold in the crumbled feta cheese.
03 - Unroll the phyllo dough and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat this step three more times to create four buttered layers.
05 - Evenly spread one-quarter of the cheese and egg mixture over the layered phyllo sheets.
06 - Add 3 to 4 more sheets of phyllo, brushing each with butter, then spread another quarter of the filling. Repeat this layering process until all filling is used, finishing with 3 to 4 buttered phyllo sheets on top.
07 - Cut the assembled layers into squares or diamond shapes using a sharp knife.
08 - Pour any remaining melted butter evenly over the top of the layers.
09 - Bake for 30 to 35 minutes, until the top is crisp and golden brown.
10 - Let rest for 10 minutes before serving warm or at room temperature.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp phyllo and creamy, tangy cheese filling is absolutely addictive.
  • It comes together faster than you'd think, and tastes impressive enough to serve to guests.
  • It works for breakfast, lunch, dinner, or that random moment when you need something warm and satisfying.
02 -
  • Wet phyllo is the enemy; a damp towel is your friend, and you'll learn the difference the hard way if you're not careful.
  • Don't skimp on buttering between layers—it's what separates a soggy pastry from a crispy one that shatters beautifully when you bite into it.
03 -
  • Keep thawed phyllo in the freezer and pull out only what you need—it defrosts quickly and stays fresher than leaving the whole package out.
  • If you're serving this to guests, cut and score it before baking so it looks intentional and professional when it comes to the table.
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