About this Dish
Flaky, layered pastry filled with whisked eggs and salty sirene cheese.
History & Origin
Bulgaria's beloved breakfast pastry, banitsa is traditionally served on Christmas and New Year with paper fortunes baked inside for good luck.
IngredientsServes 2
🧀Sirene (Bulgarian white brine cheese), 400g crumbled
🥚Eggs, 4 large
🫙Plain yogurt, 200g
🧈Unsalted butter, 120g melted
🌿Baking soda, 1 teaspoon
📜Filo pastry sheets, 400g (about 12-14 sheets)
🫒Sunflower oil, 2 tablespoons
💧Sparkling water, 50ml
Method
1
Preheat your oven to 180°C (fan 160°C). Grease a round or rectangular baking tray (roughly 30x40cm) generously with some of the melted butter.2
In a large bowl, whisk together the eggs, yogurt, sparkling water, and baking soda until well combined. Stir in the crumbled sirene cheese — the filling should be loose and pourable.3
Mix the remaining melted butter with the sunflower oil in a small bowl. Lay one filo sheet flat in the tray, letting the edges hang over the sides, and brush it generously with the butter-oil mixture.4
Repeat with 3-4 more sheets, brushing each one, then spoon a generous ladle of the egg and cheese filling over the pastry. Continue layering buttered filo sheets and filling, ending with a final layer of 2-3 buttered filo sheets on top. Fold in any overhanging edges and brush the top well.5
Pour any remaining filling mixture evenly over the top of the pastry. Let it sit for 5 minutes so the liquid soaks in slightly.6
Bake in the preheated oven for 35-40 minutes until deep golden brown and puffed up. The top should be crisp and the centre set firm when you gently press it.7
Remove from the oven and cover loosely with a clean kitchen towel for 10 minutes before slicing — this keeps the layers tender. Serve warm, cut into squares or wedges.User Reviews
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