Cookbook:Egg, Cheese and Phyllo Casserole (Banitsa)

Cookbook | Ingredients | Recipes | Cuisine of Bulgaria

This is a popular dish from Bulgaria and can be eaten on its own or as part of a main meal. This recipe will serve 2-3 people and can be prepared in less than an hour. This recipe is adapted from Ralitsa Roesing's kitchen.


  • 2 packets of phyllo dough, a low fat pastry, (Bulgarian "fini kori" or phyllo from the frozen desserts section)
  • 200 grams of yellow cheese (Bulgarian kashkaval or a mixture of cheddar and mozzarella), cut in small pieces
  • 500 grams of white cheese (Bulgarian sirene or Feta cheese), crumbled
  • 7 eggs
  • 100 grams of butter
  • ½ cup of soda water
  • 1 cup yogurt


  1. Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese cut in small pieces, and the yogurt.
  2. In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time.
  3. Finish with a layer of phyllo dough.
  4. Cut the banitsa into serving pieces.
  5. Mix the last egg with the soda water and stir.
  6. Pour the mixture over the banitsa and make sure there are no pieces of the phyllo dough left dry.
  7. Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until golden. Enjoy!


  • For spinach banitsa, substitute 3 of the eggs with ½ kilogram spinach, washed, cut and lightly fried (no more than five minutes).
  • For green onion banitsa, substitute 3 of the eggs with 5-10 stalks of green onion (about 1 cup chopped), lightly fried (no more than ten minutes).
  • Instead of piling the phyllo leaves on top of each other, you can just spread the mixture on the phyllo, top with a little soda and roll two of the leaves up around the mixture. The rolled phyllo is then aligned in a spiral in the pan. Sprinkle with some oil before baking.