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Central Eastern European

Bulgarian Cheese Banitsa

Bulgarian cheese banitsa is a crisp golden phyllo pastry layered with eggs, yogurt, and salty sirene cheese.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Bulgarian Cheese Banitsa

1 hrtotal

55 min hands-on5 min hands-off

Prep 20 min · Cook 35 min

Serves
4
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 4 servings.

You'll need: Oven.

Allow 5 minutes of inactive resting after baking so the cheese custard settles and the phyllo slices cleanly.

Method

  1. Preheat the oven to 180°C and lightly grease a baking dish with part of the measured melted butter.

  2. Mix the yogurt with baking soda, then whisk in the beaten eggs and crumbled sirene cheese.

  3. Lay one phyllo sheet in the dish, brush lightly with melted butter, and spoon over a little filling.

  4. Repeat with the remaining phyllo, butter, and filling, loosely ruffling some sheets for a lighter texture.

  5. Finish with phyllo on top and brush with the remaining butter.

  6. Bake until the banitsa is puffed, crisp, and deep golden on top.

  7. Rest for 5 minutes before cutting so the layers settle without becoming soggy.

    5 min

How to tell it's done

The top should be crisp and golden, while the inside should be moist, cheesy, and layered.

Getting it right

Tip

Do not press the phyllo layers flat; loose folds create the crisp and airy interior that makes banitsa satisfying.

What to serve it with

Serve warm for breakfast, brunch, or as a snack with plain yogurt.

Common mistakes

The banitsa bakes dense instead of crisp and layered.
Keep the phyllo loosely ruffled and avoid pressing the layers flat. The folds leave space for the egg-yogurt filling to puff.

Substitutions

  • Feta can replace sirene cheese if sirene is unavailable, but the flavour will be slightly different.
  • Use plain yogurt, not sweetened yogurt, to keep the filling savoury.
  • Keep phyllo covered while assembling so it does not dry and crack.

Storing and reheating

Refrigerate cooled banitsa for up to 3 days. Reheat uncovered in a moderate oven until hot and crisp at the edges; freezing is not ideal because the phyllo softens.