Country
Bulgaria
Bulgaria · Bulgarian
Banitsa
Bulgarian filo pastry filled with egg and white cheese.
- Bulgarian
- 55 min total time
- 6 base servings
- 1 version
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Servings
Adapted for 6 servingsVersion
Active version: ClassicAllergens & avoidances
0 compatible optionsAdaptation status
Servings: 6 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Filo pastry with egg, yogurt, butter and white cheese.
Filo declares gluten; filling declares egg, milk and lactose.
Version
Contains
Ingredients
- 300 g filo pastry sheets Contains gluten.
- 250 g white brined cheese Contains milk and lactose.
- 4 eggs Contains egg.
- 150 g plain yogurt Contains milk and lactose.
- 80 g butter Contains milk and lactose.
- 2 g baking soda
Cooking method
Oven
- Make filling
Crumble cheese and mix with eggs, yogurt and baking soda.
- Layer pastry
Brush filo with melted butter and spread filling between layers.
- Shape
Arrange the filled sheets in a baking dish.
- Bake
Bake at 180 C until puffed and golden.
- Rest
Rest briefly before slicing.
Frequently asked questions
Can I serve it cold?
It is best warm, but leftovers can be eaten at room temperature.
Why is dairy declared?
Cheese, yogurt and butter are used in the filling and layers.
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