Recipe details
Breakfast
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Banitsa
1h 15min
8 servings
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Banitsa is a traditional Balkan pastry made with layers of crispy phyllo dough filled with a mixture of whisked eggs, crumbled feta cheese, and yogurt. This savory and flaky pastry is a staple in Balkan cuisine, often served for breakfast or as a midday snack. The combination of tangy feta, creamy yogurt, and fluffy eggs creates a delightful filling that's perfectly complemented by the buttery, golden-brown phyllo crust.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C).
Melt butter
Melt the butter in a small saucepan or microwave-safe bowl.
Whisk eggs
In a large bowl, whisk the eggs until well beaten.
Add yogurt and baking soda
Add the yogurt and baking soda to the beaten eggs. Whisk until combined.
Crumble feta cheese
Crumble the feta cheese into small pieces.
Add feta and salt
Add the crumbled feta cheese and salt to the egg mixture. Stir until well combined.
Grease baking dish
Grease a 9x13 inch baking dish with some of the melted butter.
Layer phyllo and filling
Place a sheet of phyllo dough in the baking dish, brush with melted butter, and repeat layering until half of the phyllo sheets are used. Pour the egg and cheese filling evenly over the phyllo. Layer the remaining phyllo sheets on top, brushing each with melted butter.
Cut and bake
Using a sharp knife, cut the unbaked Banitsa into diamond-shaped pieces. Bake for 45 minutes or until the top is golden brown and crispy.
Cool and serve
Remove the Banitsa from the oven and let it cool for 10-15 minutes before serving.
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