Bulgarian Banitza

Jump to recipe

Are you looking for a different kind of breakfast? Maybe you already know Banitza?

This is a Bulgarian specialty that not only tastes great for breakfast, but also fantastic as a snack on the go.

But what are Banitza?

It’s a pastry made with filo pastry, oil and butter, eggs, yogurt, and most importantly, Sirene. Sirene what?

This is a Bulgarian white cow’s milk cheese, similar to Greek feta cheese, but usually milder in taste. It gives this tasty pastry the last kick. And Banitza is also similar to Turkish Börek.

But as with all national dishes, there are many variations and everyone has their own family recipe. Some add spinach and others omit the egg altogether. Everyone as he likes it and very important, which recipe you grew up with as a child.

So this is my friend Vanya’s recipe, and that’s exactly how I love my Banitza.

But there are of course a few tricks to ensure that this works.

Tips and tricks for Banitsa

I buy the filo pastry ready-made, which is typically available in the refrigerated section.

And otherwise in every Turkish supermarket, since the Banitza, as mentioned, is similar to the Turkish speciality Börek.

Be sure to grease the baking tin with a little butter right away, this also works great with the inside of a butter pack.

Then preheat the oven right away, because now all you have to do is prepare your mise en place (i.e. your ingredients) and off you go!

In fact:

First, melt the butter in a small saucepan over medium-high heat.

Then crack the eggs in a bowl and then whisk them together very lightly with a fork.

In another bowl, mix the yogurt with baking soda and add the sirene (or feta). It is best to grate the cheese between your fingers and then let it crumble into it. Give it a quick stir and let’s go!

Now it’s time for layering!

And that’s how it looks:

Banitza I
Banitza II
Banitza III
Banitza IV

Carefully take a layer of the filo pastry and place it in front of you. Then brush with the melted butter. Then put the next layer of filo pastry on top and carefully pour some lightly whisked egg mixture onto the pastry. Add another layer of filo pastry and spread some yoghurt cheese mixture on top as the last layer. And then fold in the sides about 1 cm and roll them up from the short side. Place the Banitza into the prepared baking pan and repeat until all your ingredients are used. All you need to do is to pour the sparkling water in between the edges and bake them for about 35-40 minutes.

Oh and something super important: When you take the finished banitza out of the oven, be sure to put a damp kitchen towel over them. Otherwise the filo pastry will be too dry and crumbly.

Enjoy this Bulgarian speciality!


sabrina x

And if you are still looking for another Bulgarian recipe, how about a Kozunak? A yeast plait that is traditionally always prepared at Easter.

Bulgarian Banitza

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

A great treat, not only for breakfast

  • Prep time:
    10 minutes
  • Rest time:
    15 minutes
  • Baking time:
    35 minutes
  • Total time:
    1 hours


0 baking tray
1 pack of filo dough (approx. 500g)
4 eggs
150 g siren cheese, alternatively feta cheese
200 g natural yoghurt
1 tsp baking soda
200 grams of butter
50 ml mineral water


  • damp kitchen towel

Steps of preparation

  1. Melt the butter slowly in a saucepan and remove from the heat
  2. Preheat the oven to 160° top/bottom heat
  3. In a bowl, lightly whisk the eggs
  4. In another bowl, mix the yogurt with the baking soda and crumble in the cheese
  5. Grease baking sheet with butter
  6. Spread 1 layer of filo (always only one side) with butter
  7. Take 1 side of filo dough and carefully place it on top
    Brush with some beaten eggs
  8. Take 1 sheet of filo dough and carefully place it on top
    Spread with some yogurt mixture
  9. Fold in both long sides and carefully roll up from the short side
  10. Place on the greased baking sheet and repeat until all ingredients are used up
  11. If you like, you can already cut the Banitsa to the desired size.
  12. Carefully pour some mineral water between the edges. If you have any eggs left, they can also be distributed between the edges.
  13. Bake the banitza for 35-40 minutes at 160 degrees
  14. Carefully remove from the oven and cover with a damp kitchen towel for 15 minutes.

How do you like the recipe?

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.


Leave a Comment

Your email address will not be published. Required fields are marked *