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Crispy Bulgarian Banitsa Spinach and Feta Pie

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A flaky, crispy Bulgarian spinach and feta phyllo pie that combines savory greens with tangy cheese wrapped in golden layers of phyllo dough. Perfect for brunch or cozy dinners, this easy homemade recipe is a crowd-pleaser with simple ingredients and quick preparation.

Ingredients

Scale
  • 12 sheets phyllo dough, thawed if frozen
  • 1 pound (450 grams) fresh spinach, washed and thoroughly drained
  • 8 ounces (225 grams) feta cheese, crumbled
  • 3 large eggs, room temperature
  • ½ cup (120 ml) plain yogurt, full-fat or Greek style
  • ½ cup (115 grams) butter, melted (or substitute with olive oil)
  • 1 medium onion, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh dill, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat. Add finely chopped onion and cook for about 5 minutes until translucent and slightly golden.
  3. Add washed spinach to the skillet with onions. Stir frequently for 3-4 minutes until wilted but still bright green. Remove from heat and drain excess moisture using a colander or salad spinner. Press gently with a spatula to squeeze out as much water as possible.
  4. In a large bowl, beat the eggs and whisk in the yogurt. Add crumbled feta, chopped dill, sautéed spinach and onions, and season with salt and pepper. Stir gently to combine without mashing the feta too much.
  5. Lay one sheet of phyllo dough in the baking pan. Brush generously with melted butter. Repeat layering and brushing for 6 sheets total, ensuring each is well coated.
  6. Pour the spinach and feta mixture evenly over the layered phyllo and spread gently with a spatula.
  7. Layer the remaining 6 phyllo sheets on top of the filling, brushing each with melted butter as before.
  8. Using a sharp knife, gently score the top phyllo in square or diamond shapes to help with cutting and steam escape.
  9. Bake in the preheated oven for 35-40 minutes until the phyllo is golden brown and crisp. Tent with foil if the top browns too quickly.
  10. Let the banitsa rest for 10 minutes before slicing and serving.

Notes

[‘Keep phyllo dough covered with a damp towel to prevent drying and tearing.’, ‘Drain spinach thoroughly to avoid soggy pie.’, ‘Brush melted butter generously between phyllo layers for crispness.’, ‘Score the top phyllo before baking to allow steam to escape and ease cutting.’, ‘If phyllo tears, patch with butter and continue layering.’, ‘Reheat slices in a toaster or conventional oven to regain crispness; avoid microwaving.’]

Nutrition

Keywords: banitsa, Bulgarian pie, spinach pie, feta pie, phyllo dough, savory pie, crispy pie, easy recipe, homemade, brunch, dinner

Find it online: https://sweetstirring.com/crispy-bulgarian-banitsa-spinach-and-feta-pie-easy-homemade-recipe/