Life is culture. And what better way to taste culture than through the flaky, comforting layers of a freshly baked Banitsa? Known across the Balkans under different names — Banitsa in Bulgaria, Burek in Serbia, Ricotta Puff to the curious newcomer — this dish is a crisp, golden hug wrapped around a soft, cheesy center. A staple at breakfast tables, celebratory spreads, and family gatherings, Banitsa is a delicious symbol of home, belonging, and the art of simplicity.
For the author, Banitsa isn’t just food; it’s an edible memory. It’s Sunday mornings with the scent of baked filo rising to meet the sun, it’s a mother’s careful hands folding flavour into each layer, and it’s years spent chasing the perfect homemade replica — until the realisation hit: the magic of Banitsa lies in its simplicity. Less is, truly, more.
Crafted with humble ingredients — creamy ricotta, farm-fresh eggs, tangy yoghurt, and silky filo pastry — Banitsa offers a beautiful canvas for both tradition and experimentation. Whether enjoyed with a dollop of labneh, paired with a bold long black, or followed by a crunchy, sweet date, this Bulgarian classic brings the warmth of Balkan kitchens to breakfast tables around the world.
For those who crave authenticity but live far from the cobblestone streets of Sofia, this pared-back version promises the most soul-satisfying, golden Banitsa you’ll ever bake outside of Bulgaria. Bonus points if you bake it in a cast-iron Dutch oven — for that perfect crust, and a little extra magic.
Image courtesy of Homemade Mastery.
Nutrition per serving
- Calories 242
- Fat 17g
- Saturates 10g
- Proteins 8g
- Carbs 14g
- Sugars 1g
- Salt 360mg
- Fibres 1g
Ingredients
- 500g Italian ricotta
- 6 free-range eggs
- 500g plain yoghurt (or Greek-style yoghurt)
- 4–5 tablespoons olive oil, plus extra for greasing
- 1 pack of filo pastry sheets (about 375g)
- Sea salt, to taste
- Cracked black pepper, to taste
- Optional: Garlic, fresh Dill, walnuts (for Tarator if desired)
Instructions
-
Step 1
Crack the eggs into a large mixing bowl and beat lightly.
-
Step 2
Add the yoghurt, olive oil, and crumbled ricotta, then mix until the batter is smooth and creamy.
-
Step 3
Season generously with salt and a pinch of cracked black pepper for a subtle kick.
-
Step 4
Generously oil a baking tray or Dutch oven, making sure to coat all sides well.
-
Step 5
Layer 3 sheets of filo pastry on the bottom, letting them overlap and climb up the sides.
-
Step 6
Pour a ladleful of the ricotta mixture over the pastry, then lay down another 2-3 sheets of filo.
-
Step 7
Repeat the layering process until all the mixture is used, finishing with a top layer of filo.
-
Step 8
Drizzle the top with olive oil and use a fork or knife to gently poke holes through to the bottom, allowing steam to escape as it bakes.
-
Step 9
Place the dish into a cold oven, set the temperature to 180°C (350°F), and bake for 30–45 minutes, or until golden and puffed.
-
Step 10
Serve warm with a generous spoonful of plain yoghurt or labneh, and if feeling adventurous, a side of cold, garlicky Tarator.
-
Step 11
Pair your Banitsa with a strong long black for a true Bulgarian breakfast experience, or sip a creamy latte if you’re feeling a little cosmopolitan. Finish with a plump date (just mind the pit) for a naturally sweet final bite.