Banitsa is a Bulgarian breakfast tradition, for my first attempt I've made a plain one.

Introduced to me by Yavor Atanasov on his birthday, Banitsa is usually eaten on special occasions such as Christmas and New Year's Eve. Not only did I guess the ingredients wrong, but my pronunciation was appalling. I pronounced it as "Ban-eat-sar" however it should be "Bar-knit-sa".


  • Place the oven on to preheat at 190c and prepare the mixture in the mean time:
    • In a large bowl whisk the eggs well with the olive oil.
    • Taste a piece of the feta for saltiness. If it is not overly salty, add a pinch of salt to the eggs.
    • Crumble the feta into the eggs, leaving some good marble sized lumbs.
  • Melt the butter in a small saucepan, then remove from the heat.
  • Brush a circular dish (21cm diameter) liberally with melted butter.
  • Repeat the following to create 4 rolls and assemble the dish to match the images shown:
    • Take 2 sheets of filo at a time, lay flat on a large surface and brush with melted butter.
    • Spread roughly a quarter of the mix across the filo sheets, it doesn't need to be perfect. See the images in the recipe for an example.
    • Roll the sheet up with the mix to form like a savoury swiss roll.
    • Very carefully curve the roll and flush it to the inside rim of the dish. It'll likely only go halfway around.
    • Continue this to fill the dish up as shown in the images.
  • Brush the rest of the melted butter over the top of the dish.
  • Put into the oven for roughly half an hour. Do this partly by eye, you're looking for a golden crispy top. I let mine go to about 95c in the centre.
  • When done, leave to cool for 10 minutes before slicing and serving.


  • There are loads of different fillings for Banitsa. So I knew what the base tastes like, this recipe is for a plain egg and cheese filling. Variations are:
    • Sweet varieties with apple and cinnamon or pumpkin and sugar.
    • Other meat-free varieties such as sauteed spinach within the egg mix or cooked onions within the egg mix.
    • Carnivore variety with minced beef and onions.

Main Ingredients

Fresh Filo Pastry
8 sheets (200 g)
Feta Cheese
250 g
4 medium
Olive Oil
3 tbsp
60 g, melted

Recipe Information

  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Yield: 5 servings
Recipe published on .