Egg, Cheese and Phyllo Casserole (Banitsa)

Introduction

Banitsa is a savory phyllo casserole built in layers—crispy pastry sheets alternating with a creamy cheese and egg filling—then bound together with an egg wash that creates a custardy interior as it bakes. This Bulgarian classic takes about 50 minutes from start to table and serves 2–3 as a main course or stretches further as a side dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 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

Herb-seasoned filling: Add 2 tablespoons of fresh parsley, dill, or mint chopped into the cheese mixture before layering. This brightens the richness and adds a fresh note without changing the structure.

All-feta version: Use 700 grams feta cheese instead of the kashkaval-and-feta split. The result is tangier and more intensely salty, which some cooks prefer; reduce salt if you taste as you go.

Vegetable-studded: Fold 150 grams sautéed spinach or caramelized onions into the cheese mixture. This adds volume, moisture, and a savory depth that pairs well with the creamy filling.

Leek and cheese: Replace half the feta with 250 grams sliced leeks that you’ve sautéed until soft and golden, then mix into the filling. Leeks add sweetness and body without overpowering the cheese.

Tips for Success

Thaw phyllo properly: Remove the phyllo from the freezer 2–3 hours before you start. Cold phyllo cracks and tears; room-temperature phyllo layers smoothly. Keep the stack covered with a damp kitchen towel as you work so the exposed sheets don’t dry out.

Don’t skip the egg wash: The final egg-and-soda-water mixture is what makes the interior creamy and custardy. Pour it slowly and make sure every visible phyllo piece gets wet; dry patches will brown unevenly and stay crispy rather than absorb the custard.

Layer evenly: Alternate phyllo and filling in roughly equal amounts so you finish both at the same time. If you run out of filling before phyllo, the top layers will be dry and won’t set properly.

Test doneness by color, not time: At 40 minutes, check that the top is deeply golden brown and the edges are pulling away slightly from the pan. If it’s still pale, give it another 5–10 minutes. Once golden, pull it out—overbaking dries it out.

Let it cool slightly before cutting: Banitsa is easier to portion and hold together when it’s warm but not piping hot. Wait 5–10 minutes after pulling it from the oven, then cut along your scored lines.

Storage and Reheating

Store banitsa in an airtight container in the refrigerator for up to 3 days. The phyllo will soften slightly but remain pleasant.

To reheat, place pieces on a baking sheet, cover loosely with foil, and warm in a 160 °C (320 °F) oven for 12–15 minutes, until heated through. This method restores some crispness to the exterior without drying the filling.

FAQ

Can I assemble banitsa ahead of time and bake it later?

Yes. Assemble it completely—including the egg wash—in the morning, cover it tightly with plastic wrap, and refrigerate for up to 12 hours. Bake directly from the cold pan, adding 5–10 minutes to the bake time. The filling will be slightly firmer when cold, which actually makes layering easier.

What if I don’t have kashkaval cheese?

Use equal parts sharp cheddar and mozzarella, or any semi-firm yellow cheese with some flavor. The kashkaval provides a mild tang and firm texture; cheddar gives more sharpness, which is fine—just taste the filling and adjust salt if needed.

Why does the middle stay custardy while the edges are crispy?

The phyllo edges contact the hot pan directly and lose moisture quickly, becoming crispy. The middle is insulated by cheese and filling, so the egg mixture sets into a soft custard. This contrast is intentional and correct.

Can I make this in a larger pan to serve more people?

Yes, but you’ll need to scale up all ingredients proportionally. A standard 9×13-inch pan (23×33 cm) serves 6–8 and needs double the recipe. Increase the bake time by 10–15 minutes, since the thicker casserole needs longer to set in the center.