Coiled Banitsa with Feta, Eggs and Yoghurt

⏱ 75 min · Serves 8

The Bulgarian breakfast classic: crisp filo coiled into a golden spiral, hiding a tangy filling of salty white cheese, eggs and yoghurt. Crunchy on top, custardy within — best torn apart while still warm with a glass of ayran.

Per serving: 505 kcal · 18.0g protein · 38.0g carbs · 31.0g fat

Ingredients

• 500 g filo pastry (about 12-14 sheets), thawed
• 400 g Bulgarian white cheese or feta, crumbled
• 4 large eggs
• 200 g full-fat plain yoghurt
• 120 g butter, melted (or 100 ml sunflower oil)
• 1 tsp baking soda
• 1/2 tsp fine salt (only if cheese is mild)
• 1/4 tsp black pepper
• 1 tbsp semolina or fine breadcrumbs (optional, to absorb moisture)
• 1 egg yolk + 2 tbsp yoghurt, for glazing
• 1 tsp sesame seeds (optional)

Method

1. Heat the oven to 190C/170C fan. Brush a 28-30 cm round tin generously with melted butter.
2. In a bowl whisk 4 eggs with the yoghurt and baking soda until foamy, then stir in the crumbled cheese, pepper (and salt if needed) and the semolina. Keep it loose and spoonable.
3. Lay one filo sheet on the worktop, brush lightly with melted butter, then lay a second sheet on top and brush again.
4. Spoon a line of filling along one long edge, about 3 cm in, then roll into a loose rope — don't compress it, air makes it flaky.
5. Curl the rope into the centre of the tin. Repeat with the remaining filo and filling, coiling each new rope around the last to build a spiral out to the rim.
6. Brush any remaining butter over the whole coil, working it into the crevices.
7. Whisk the egg yolk with 2 tbsp yoghurt and brush over the top; scatter with sesame seeds.
8. Bake 40-45 minutes until deeply golden and crisp. If it browns too fast, tent loosely with foil.
9. Sprinkle a few drops of water over the hot banitsa, cover with a clean tea towel and rest 15 minutes — this softens the layers just enough. Cut into wedges and serve warm.