Egg, Cheese and Phyllo Casserole (Banitsa)

Introduction

Banitsa is a layered Bulgarian pastry that transforms phyllo dough, cheese, eggs, and yogurt into a rich, custardy casserole that works equally well for breakfast, lunch, or a light dinner. The final egg-and-soda-water wash creates a golden, crisp top while the interior stays creamy. This recipe takes about an hour total and serves 2–3 people generously.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 2–3

Ingredients

• 2 packets phyllo dough (Bulgarian “fini kori” or phyllo from the frozen section)
• 200 grams kashkaval cheese (or a mixture of cheddar and mozzarella), cut in small pieces
• 500 grams sirene or feta cheese, crumbled
• 7 eggs
• 100 grams of butter
• ½ cup soda water
• 1 cup yogurt

Instructions

1. Mix 6 of the eggs, the grated butter, both cheeses, 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 on top.
4. Cut the banitsa into serving pieces.
5. Mix the last egg with the soda water, and stir well.
6. Pour the egg 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!

Variations

Spinach banitsa: Layer finely chopped or thawed and squeezed frozen spinach between the cheese mixture and phyllo. The spinach adds an earthy note and stretches the filling without changing the baking time.

Leek and cheese banitsa: Replace half the yogurt with sautéed sliced leeks cooled to room temperature. This shifts the flavor profile toward savory and adds textural interest.

Whole egg filling: Use all 7 eggs mixed into the main filling instead of reserving 1 for the wash, and skip the soda water wash. The interior will be slightly more custard-like, though the top will be less golden.

Roasted red pepper banitsa: Stir roasted red peppers (jarred or homemade, patted dry) into the cheese and yogurt mixture. They add sweetness and mild smokiness without affecting the structure.

Individual portions: After buttering the pan, cut the phyllo sheets in half widthwise and layer them in a muffin tin instead of one large pan. Reduce baking time to 25–30 minutes, checking for golden color a few minutes earlier.

Tips for Success

Grate the butter while still cold so it distributes evenly through the filling. Room-temperature butter will clump and create uneven pockets.

Ensure the phyllo is fully submerged in the egg mixture before baking. Any exposed phyllo will crisp to the point of shattering rather than staying tender.

Let the banitsa rest for 5 minutes after removing it from the oven. This allows the interior to firm up slightly so pieces hold together when you cut and serve them.

If your phyllo tears during layering, overlap the torn pieces. Small gaps will be sealed by the cheese filling, and the egg wash will help bind everything together.

Storage and Reheating

Store covered in the refrigerator for up to 3 days. The casserole does not freeze well; freezing breaks down the phyllo’s texture and makes it soggy upon thawing.

Reheat individual slices, loosely covered with foil, in a 160 °C (320 °F) oven for 8–10 minutes until warmed through. Avoid the microwave, which will soften the phyllo further. The casserole is also pleasant at room temperature the next day.

FAQ

Can I assemble banitsa the night before and bake it the next morning?

What if I can’t find kashkaval cheese?

Use equal parts mild cheddar and mozzarella, or substitute with any semi-firm melting cheese of similar saltiness. Avoid very soft or very hard cheeses, which won’t distribute evenly or will create dry pockets.

Why is my banitsa soggy in the middle?

The filling likely had too much moisture. Pat the yogurt dry with paper towels if it seems watery, and ensure the phyllo sheets are not overlapping excessively at the bottom, which traps steam. Also check that the oven temperature is accurate; a cooler oven will steam the casserole rather than bake it.

Can I use fresh phyllo instead of frozen?

Yes, but fresh phyllo is more delicate and dries out quickly. Work faster and cover unused sheets with a damp kitchen towel. The baking time should remain the same.