Bulgarian banitsa
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Bulgarian banitsa
A breakfast staple in Bulgaria, a banista consists of layers of very thin pastry, interspersed with eggs, cheese and sometimes yogurt, which puff up in the oven like a soufflé. The pastry sheets can be either filled and rolled, as we’ve done here, or simply scrunched up and dotted with the filling
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
281Kcal
Fat
19gr
Saturates
9gr
Carbs
15gr
Sugars
4gr
Fibre
0gr
Protein
13gr
Salt
1.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 30g butter, plus extra to grease
- 3 large eggs
- 125g low-fat natural yogurt
- 2 tbsp sunflower oil
- 8 small sheets filo pastry, from a 220g pack
- 200g vegetarian feta, crumbled
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 4. Grease a 20cm round baking dish with butter. In a mixing bowl, lightly whisk together the eggs, yogurt and oil.
- Lay one sheet of pastry out on your work surface and drizzle over some of the egg and yogurt mixture. Scatter over some feta and then roll up the pastry from one of the short sides, into a cigar shape. Place in the prepared baking dish, following the edge. Repeat with the remaining sheets of pastry, spiralling the rolls until the dish is full. Spoon any remaining egg and yogurt mixture into any gaps in the coil and then dot the top with butter.
- Bake for 45 minutes, or until risen and golden brown. Remove from the oven, cover with a clean cloth and leave to cool until warm. Serve cut into wedges.
