Banitsa ( or simply cheese and yoghurt pie) is a traditional Bulgarian pastry made with layers of filo dough and a creamy mixture of cheese, yogurt, eggs, and semolina, baked until golden.
Recipe Intro
Origins: During the centuries of Ottoman rule across Europe, particularly in the Balkans, the influence of Turkish cuisine left a lasting mark on the region.
One of the most notable Turkish culinary legacies is börek. This dish was introduced by the Ottomans and quickly embraced by local cultures. Today, variations of this dish are found across the Balkans and beyond. While it remains essentially the same dish at its core, each country has developed its unique version over the centuries. incorporating different ingredient combinations and techniques. This has resulted in various regional specialities, each with a distinct character and local identity.
Banitsa closely follows the Turkish börek tradition, combining layers of thin filo pastry with a variety of fillings. There are countless versions, both savoury, like cheese, spinach or cabbage, and sweet, like pumpkin or apple.
I have tried many Banitsa recipes, but this one stands out as the best, it’s rich, moist, and fluffy. Whether baked as a layered pie or curled into spiral, this traditional Banitsa showcases Bulgaria’s take on a classic Ottoman-inspired dish.
Banitsa Ingredients
- filo dough – Traditionally, proper Banitsa is made with handmade dough, but for a quicker and easier preparation, ready-made filo dough works perfectly. Whether chilled or frozen, the size of the filo sheets doesn’t matter. If the sheets are too small, simply overlap them and use two for one layer. If they’re too large, you can fold or scrunch them to fit.
- semi-hard cheese – The traditional semi-hard cheese used in Banitsa is Kashkaval, a firm, slightly tangy cheese. However, if you can’t find it, don’t worry. Mild semi-hard cheeses like Provolone, Mozzarella or Manchego make great substitutes. They melt well and provide a similar creamy texture in the filling, with Manchego adding a bit more flavour depth.
- feta cheese (or Bulgarian Sirene) – salty brine cheese
- yogurt – Use any plain yogurt you prefer. The best option is a creamy Greek-style yogurt
- sour cream
- eggs
- semolina – Coarse flour made from durum wheat. For this recipe, use instant semolina, which helps create a soft and fluffy texture in the filling.
- milk
- butter – unsalted
- baking soda – Bicarbonate of soda is used to help the Banitsa rise and become light and fluffy, so don’t skip it, it’s essential.
- sparkling mineral water – Helps create a lighter, fluffier texture, the carbonation in the water helps to create small air pockets in the dough as it bakes, resulting in a more delicate and flaky pastry.
While you’re here, why not try these other savoury pastries from around the world: 🌍🍴
Albanian spinach and cheese borek
Turkish potato and onion borek
How to make Bulgarian Banitsa – cheese and yoghurt pie
Layering Banitsa
- Mix together yoghurt, sour cream, milk, eggs, and bicarbonate of soda in a large bowl.
- Once well combined, grate semi-hard cheese of your choice and crumble the feta with a fork. Add both cheeses into the mixture, along with the melted butter and semolina. Stir well, no need for added salt, as the cheese provides all the flavour you need
- Next, grease the baking dish and place one sheet of filo pastry. Drizzle the first sheet with oil, then add the second sheet on top.
If the filo is too big for your dish, simply fold the excess into the centre and press it down. - Spread a thin layer of the cheese mixture, then cover with a piece of pastry. Add another thin layer of cheese mixture, followed by another sheet of pastry, and repeat once more, finishing with a final sheet of pastry. So in total you will have 3 layers of cheese mixture.
Baking Banitsa (cheese and yoghurt pie)
- For the final step, beat an egg with sparkling water. Carefully slice the burek into squares with a sharp knife. This ensures the egg and water mixture can seep into the layers for a beautifully moist result.
- Pour the egg mixture over the top, sprinkle a little extra grated cheese, and pop it into the oven. Bake for about 35-40 minutes at 180°C.
Note: Make sure to use a deep baking dish, as the burek will rise during baking. If the top browns too quickly before it’s fully cooked, loosely cover it with a piece of aluminium foil for the last few minutes to prevent over-browning. We want a golden crust, not too dark.
- Once it’s done, take it out of the oven, drizzle it with 1/2 cup of cold water, and cover it with foil to let it rest for about 15 minutes. This step makes all the difference – let it sit, and the flavours will really come together. After resting, it will slightly deflate, making the texture even more perfect.
- After 20 minutes or more, slice it into squares (either along the lines you made before baking or into smaller portions) and enjoy the most comforting, cheesy, fluffy borek you’ll ever taste.
How to serve Bulgarian Banitsa – cheese and yoghurt pie
It is commonly served for breakfast, often paired with a cup of yogurt or a glass of warm milk. It can also be eaten as a snack or light lunch, especially when served with a refreshing salad or a simple cucumber and tomato side. While it is traditionally served warm, it is also delicious cold.
Recipe Card
Bulgarian Banitsa – Cheese and Yoghurt Savoury Pie
Ingredients
- 6 sheets of ready-made filo pastry
- sunflower oil
FILLING
- 150 g semi-hard cheese - see recipe post
- 200 g feta cheese
- 250 ml plain yoghurt
- 2 tbsp sour cream
- 3 tbsp semolina
- 2 eggs
- 50 ml milk
- 40 g unsalted butter
- 1/3 tsp bicarbonate of soda
EXTRA
- 1/2 cup sparkling water
- 1 egg
Instructions
- Mix together yoghurt, sour cream, milk, eggs, and bicarbonate of soda in a large bowl.
- Grate semi-hard cheese and crumble the feta, adding both to the mixture along with melted butter and semolina. Stir well.
- Grease the baking dish and place one sheet of filo pastry. Drizzle with oil and add another sheet on top. Fold any excess filo into the centre if needed.Spread a thin layer of the cheese mixture, then cover with pastry. Repeat the layering (cheese, pastry) twice more, ending with a final sheet of pastry. You will have 3 layers of cheese mixture in total.
- Beat an egg with sparkling water and carefully slice the banitsa into squares.
- Pour the egg mixture over the top, add extra grated cheese, and bake at 180°C for 35-40 minutes. If the top browns too quickly, loosely cover it with aluminium foil.
- Once baked, drizzle with cold water, cover with foil and leave to rest for at least 15 minutes. After resting, slice into squares and enjoy!