Egg, Cheese and Phyllo Casserole (Banitsa)

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Introduction

Banitsa is a layered phyllo and cheese casserole that comes together in under an hour and delivers crispy, golden pastry wrapped around a custardy cheese filling. The egg and soda water mixture brushed over the top keeps the phyllo moist while it bakes, so every bite stays tender rather than shattering. This is a satisfying main dish or a substantial side that works for lunch, dinner, or meal prep.

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

Herb filling: Stir 2 tablespoons of chopped fresh dill or parsley into the cheese mixture before layering. This adds brightness and a savory depth without changing the texture.

Spinach banitsa: Replace half the cheese mixture with thawed, squeezed-dry spinach mixed with the yogurt and one of the eggs. The spinach keeps the filling moist and adds nutritional heft.

Reduced dairy version: Use 300 grams feta and 100 grams kashkaval instead of the full amounts, and increase the yogurt to 1.5 cups. This lightens the richness while keeping the casserole tender.

Smaller pan, thicker layers: Use a smaller baking dish and add fewer, thicker layers of phyllo and filling. This creates a denser, more cake-like texture that’s easier to portion.

Extra custard top: Beat the final egg with 2 tablespoons of yogurt and the soda water instead of just soda water, then pour it over before baking. This creates a richer, more set custard layer on top.

Tips for Success

Grate or soften the butter first: Cold butter chunks won’t mix evenly into the cheese. Grate the butter on a box grater or let it soften for 10 minutes so it distributes smoothly through the filling.

Don’t skip the soda water on top: The egg and soda water mixture prevents the phyllo from drying out during the 40-minute bake. Pour it slowly and make sure every exposed layer of dough gets wet, or those spots will crisp rather than soften.

Layer evenly and finish at the same time: Count your phyllo sheets and plan your layers so you end with phyllo, not filling. If you run out of filling midway through your phyllo, you’ll end up with dry, empty layers at the top.

Let it cool slightly before cutting: The banitsa is easiest to cut and portion 5–10 minutes after it comes out of the oven, when it’s still warm but the filling has firmed up enough to hold its shape.

Thaw phyllo in the fridge the night before: Frozen phyllo that thaws at room temperature can stick together and tear. Overnight fridge thawing keeps the sheets separate and intact.

Storage and Reheating

Store banitsa in an airtight container in the fridge for up to 4 days. It does not freeze well—the phyllo becomes soggy after thawing.

Reheat slices in a 180 °C (350 °F) oven for 10–15 minutes, covered loosely with foil so the top doesn’t brown further. Alternatively, reheat individual portions in a microwave for 1–2 minutes, though the phyllo will be softer than oven-reheated pieces.

FAQ

Can I assemble banitsa ahead and bake it later?

Yes. Assemble it through step 4 (cutting into pieces), cover loosely with plastic wrap, and refrigerate for up to 8 hours. Add the egg and soda water mixture just before baking, then bake as directed. Cold banitsa may take 3–5 minutes longer to bake.

What if my phyllo tears while layering?

Tears are normal and don’t affect the final result. Simply press the torn piece into place and continue layering. The filling and surrounding phyllo will hold it in place during baking.

Can I use feta cheese alone, or do I need the kashkaval?

You can use feta alone, but kashkaval adds a sharper, slightly saltier flavor and better texture contrast. If using only feta, reduce the total cheese by 50 grams so the filling isn’t overly salty, and consider adding a touch of cheddar for depth.

Why is my banitsa watery after baking?

This usually means the egg and soda water mixture pooled in one spot instead of distributing evenly. Pour it more slowly next time and tilt the pan gently as you pour to help it spread. Overmixing the filling with too much yogurt can also release moisture; stir it just until combined.