Bulgarian Savory Cheese Pie

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 07/16/21
Traditional Bulgarian homemade breakfast Banitsa
Westend61/Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 servings
Yield: 16 banitzi
Nutrition Facts (per serving)
2376 Calories
149g Fat
238g Carbs
22g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 2376
% Daily Value*
Total Fat 149g 191%
Saturated Fat 64g 322%
Cholesterol 141mg 47%
Sodium 2263mg 98%
Total Carbohydrate 238g 87%
Dietary Fiber 8g 30%
Total Sugars 2g
Protein 22g
Vitamin C 0mg 0%
Calcium 264mg 20%
Iron 5mg 29%
Potassium 409mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bulgarian cheese banitza (banitsa) appetizers are similar to Serbian bureks and Greek cheese pies. They are traditionally served warm as a first course or in a "meze" (appetizer) spread, but they're also a popular vegetarian main course, snack, and street food. Also, banitzi can be a sweet dessert with apple and pumpkin among the popular fillings. This particular recipe is a take on a savory version.

Ingredients

  • 2 cups crumbled Bulgarian feta cheese, well-drained

  • 6 tablespoons plain yogurt

  • 2 large eggs, beaten

  • 16 sheets phyllo dough, thawed

  • 8 ounces (1 cup) unsalted butter, melted

  • Sea salt, chopped green onions, for optional garnish

Steps to Make It

  1. Heat oven to 400F.

  2. In a large bowl, combine cheese, yogurt, ​and eggs until smooth.

  3. Fold one sheet of filo dough in half, so it measures 12 inches by 8 inches. Brush lightly with melted butter.

  4. Portion out a 1/2-inch strip of filling along either the 12-inch edge if you want an "S"-shaped scroll, or along the 8-inch edge for a cigar-shaped roll and 1/4 inch away from the edges. Fold up bottom edge first, then sides and then roll away from yourself until you have a tight cylinder. Brush lightly with more melted butter.

  5. Repeat with remaining 15 sheets of filo dough. Shape long cylinders into "S" shapes or leave short cylinders as is and place them on a parchment-lined pan. Sprinkle with sea salt and chopped green onions, if desired.

  6. Bake for 20 minutes or until golden brown and crispy. Serve warm or at room temperature.