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Creamy Feta Greek Yogurt Banitsa Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Banitsa is a traditional Bulgarian pastry made with layers of flaky filo dough filled with a creamy, tangy mixture of feta cheese, Greek yogurt, and eggs. Baked until golden and puffed, this savory spiral pie is perfect for breakfast, brunch, or a delightful snack.

Ingredients

Filling

  • 1 cup natural Greek yogurt (8 ounces / 250 grams)
  • 2 large eggs
  • 7 ounces feta cheese (200 grams), drained and crumbled
  • ½ teaspoon baking soda

Pastry and Others

  • 6-8 filo (phyllo) pastry sheets
  • ½ stick unsalted butter (55 grams), melted
  • Butter or oil, for greasing the baking dish

Instructions

  1. Preheat the oven: Preheat your oven to 350° Fahrenheit (175° Celsius) to get it ready for baking the Banitsa.
  2. Prepare the baking dish: Grease a round oven-proof dish with butter or oil to prevent the pastry from sticking, and set the dish aside.
  3. Make the filling: In a mixing bowl, crumble the drained feta cheese using a fork or your fingers. Add the Greek yogurt, eggs, and baking soda, then mix thoroughly until well combined. Set this mixture aside.
  4. Prepare the filo sheet: Lay one sheet of filo pastry flat on a clean work surface with the wider side facing you. Brush the entire sheet lightly with melted butter to keep it moist and enrich its flavor.
  5. Add the filling and roll: Spoon some of the feta mixture onto the filo sheet and spread it evenly. Lift the edge closest to you and roll or fold it lengthwise into a tight “sausage” shape.
  6. Shape the snail: Roll this filo sausage into a spiral or “snail” shape, similar to how you would form a cinnamon roll. Place this spiral in the center of your greased baking dish.
  7. Repeat layering: Take another filo sheet, brush with melted butter, add the feta filling, roll it up, and then coil it around the first snail in the baking dish. Continue this process with the remaining filo sheets and filling, forming concentric spirals until the dish is filled.
  8. Finish and bake: Pour any leftover melted butter evenly over the top of the Banitsa. Transfer the dish to the preheated oven and bake for about 25 minutes, or until the Banitsa is puffed up and golden brown on top.
  9. Cool and serve: Remove the Banitsa from the oven and allow it to cool slightly so it sets before slicing.
  10. Enjoy: Serve warm or at room temperature as a delicious savory treat.

Notes

  • You can adjust the amount of feta cheese based on your preference for saltiness and texture.
  • Ensure the filo sheets are covered with a kitchen towel while working to prevent them from drying out and cracking.
  • Banitsa is best enjoyed fresh but can be reheated gently in the oven.
  • If you want a crispier Banitsa, you can add a bit more butter on top before baking.
  • For a variation, some recipes include spinach or other greens mixed into the filling.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: Bulgarian

Find it online: https://sarabaking.com/creamy-feta-greek-yogurt-banitsa-recipe/