Filo Pie (Bulgaria)
Filo Pie, or Banitsa, is a cherished Bulgarian dish that combines layers of crispy filo pastry with a rich, savoury filling. Traditionally made with a mixture of eggs, yogurt, and white cheese (often similar to feta), this pie is a staple in Bulgarian kitchens and is enjoyed for breakfast, lunch, or dinner. In Bulgaria, it’s common to see Banitsa served during festive occasions, particularly on New Year’s Day, when it is often baked with a coin inside for good luck. Thank you so much Aleksandar Taralezhkov
Ingredients
- 1 packet filo pastry
- 4 eggs
- 100g yoghurt
- 100g feta
- 150g leek, chopped
- 250g butter
- Salt
- 26-30 cm tall sides pan/cake form/deep ovenproof pan lined with baking paper.
Step 1: Topping
Mix one egg, two tablespoons of yoghurt, and a pinch of salt. Set it aside to use at the very end.
Step 2: Filling
Sauté the leek in 50g of butter until soft. Add salt to taste, then set it aside to cool so the eggs won’t cook when mixed in. Once cooled, crumble the feta into the leek, stir in the remaining yoghurt, and finally add the 3 eggs.
Step 3
Preheat your oven to 180°C (fan).
Step 4
Melt the remaining butter and generously butter the pan you’ll be using. Open the filo packet and start by generously brushing or spooning butter onto a sheet of filo, then sprinkle a spoon or two of the filling on top.
Step 5
Roll up 3 sheets into a loose filo "sausage" (not too tight, but not too loose) and coil it to create the centre of your spiral. This will be the base of your spiral shape. Be careful not to roll too tightly, as the filo might break, but don't worry if it does. Continue adding and coiling until the tray is filled. Use any remaining butter to fill in the cracks.
Step 6
Pour the egg and yoghurt topping over the spiral and bake in the oven for 45-55 minutes, until golden. (Optional: sprinkle some sesame seeds on top if you're feeling fancy!) Let it cool for 10-15 minutes before removing it from the pan.