Traditional Bulgarian Banitsa with Sirene and Eggs
Traditional Bulgarian banitsa is built from thin phyllo sheets brushed with butter or sunflower oil and distributed with a loose filling of sirene, eggs and yogurt. The filled sheets are gently rolled into a round pan so the pastry stays crisp outside and tender between the folds.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 190°C (375°F) and grease a 30cm round baking pan.
- 2
Crumble the sirene into a bowl. Beat 3 eggs with the yogurt and baking soda, then fold in the sirene. Do not add salt; the cheese supplies it.
- 3
Lay out one phyllo sheet and brush lightly with melted butter or sunflower oil. Top with a second sheet, scatter a thin, even line of filling over it, and roll loosely into a long coil without compressing the layers.
- 4
Place the coil around the outer edge of the pan. Repeat with the remaining phyllo and filling, arranging the coils inward into one continuous spiral. Brush the exposed phyllo lightly with fat.
- 5
Beat the remaining egg and brush it thinly over the top. Bake for 35-40 minutes until deeply golden and crisp, with no raw pale phyllo in the center.
- 6
Rest for 10 minutes before cutting. Keep the top uncovered so it remains crisp.
Cook notes
Tips
Cover unused phyllo with a barely damp towel so it does not crack.
Roll loosely; tight logs make a dense banitsa.
Sirene is salty, so do not add extra salt.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in the refrigerator for up to 3 days.
- To freeze, wrap the cooled banitsa tightly in plastic wrap and then in aluminum foil.
- Reheat in the oven to restore crispness.
Substitutions
- Use a firm brined feta if Bulgarian sirene is unavailable.
- Sunflower oil may replace melted butter.
What to Serve With
- A side of yogurt is a great accompaniment.
- Serve with a simple salad for freshness.
- Pair with a cup of tea or coffee for breakfast.
Common Mistakes
- Adding extra salt or black pepper to the traditional filling.
- Packing the filling into thick logs instead of distributing it through loose folds.
- Letting exposed phyllo dry while assembling.
Recipe FAQ
Can I use other types of cheese?
Yes, you can substitute sirene cheese with feta cheese or a similar crumbly cheese.
How do I store leftovers?
Store leftover banitsa in an airtight container in the refrigerator for up to 3 days.
Can I freeze banitsa?
Yes, you can freeze the unbaked banitsa. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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