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Vegetarian, European

Cheese banitsa with yogurt

Cheese banitsa is a Bulgarian layered pie made with filo pastry, eggs, feta, and yogurt. It serves 4, takes 70 minutes, rates as medium difficulty, and costs about €2.30 per person. The key to getting it right is pouring the egg mixture over each sheet as you layer, so the inside stays soft under a crisp top.

Tonight, we're having Bulgaria's favorite breakfast for dinner, a golden cheese banitsa with a bowl of yogurt on the side.

Cheese banitsa with yogurt
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Banitsa is the Bulgarian breakfast you'll want to serve for dinner instead. Crumpled sheets of filo pastry trap pockets of air that soak up the egg and cheese mixture, then bake into a crackling golden crust. Every bite swings between crisp top layers and a soft, salty center, with the plain yogurt on the side adding a cool, tangy contrast.

This dish asks for a bit of patience at the assembly stage, sheet by sheet, but nothing technically tricky. Kids tend to like its cheesy flavor and flaky texture, and it works well for a winter weeknight that needs something different, or for a slower Sunday when you have time to settle into the kitchen.

The ingredients

4 people

Dairy

  • Filo pastry 400 g
  • Eggs 4
  • Feta or salted fresh cheese 300 g
  • Plain yogurt 400 g
  • Melted butter 60 g
  • Plain yogurt (to serve) 4 pot

Pantry

  • Baking sodaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the eggs, crumbled cheese, yogurt, baking soda, and a bit of pepper in a large bowl.

    No need for salt, the cheese already brings enough.

  2. Butter a rectangular baking dish. Lay down a sheet of filo, drizzle with a little melted butter, add a spoonful of the mixture.

    Crumple the sheets slightly as you lay them down, it makes the banitsa lighter and airier.

  3. Repeat the process layer after layer until you run out of sheets and mixture.

    Save 1 or 2 sheets for the top.

  4. Brush the top with butter and score squares with a knife.

    Cut before baking, it crumbles if you wait until after.

  5. Bake at 190°C until golden and puffed, then serve with the yogurt. 35 min

    Let it rest 5 minutes before cutting.

Our tips to get it right

  • Take the filo out of the fridge right before using it and work quickly, it dries out and cracks fast once exposed to air.
  • Pour the mixture unevenly from sheet to sheet, some spots end up softer and others drier, which gives the banitsa more texture.
  • If your dish isn't square, cut the filo sheets with scissors so they overhang unevenly instead of folding them, the top browns more evenly that way.

The variations

  • Swap the feta for salted fresh cheese if you want a milder, less pronounced flavor.
  • Stir in cooked, well drained spinach for a greener version that stays vegetarian.
  • For a faster version, layer everything in a round dish without crumpling the sheets, it comes together almost as quickly as a gratin.

What to serve it with

  • A bowl of cold plain yogurt
  • A cucumber and tomato salad
  • Black tea or a herbal infusion

Storage

Banitsa keeps 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cut into portions, and reheats straight from frozen in the oven at 160°C. Skip the microwave, it softens the crisp top.

Questions about this dish

Can I use brick pastry instead of filo?

Yes, brick pastry works, but it gives a crispier, less flaky result than traditional filo. Brush extra butter between sheets to make up for the difference.

Can banitsa be made ahead?

You can assemble the dish the night before and keep it covered in the fridge, then bake it right before serving. Add a few extra minutes in the oven if it goes in cold.

Why does the recipe call for baking soda?

Baking soda reacts with the yogurt and lightly aerates the egg and cheese mixture. It gives the inside a softer, almost soufflé-like texture.

Do kids actually like banitsa?

Usually yes, the flavor is mild and familiar, somewhere between a quiche and a cheese pastry. You can cut the feta to 250g and add fresh cheese if you want an even softer flavor.

How long does it take to make a cheese banitsa with yogurt?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a cheese banitsa with yogurt?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cheese banitsa with yogurt cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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