Coiled Bulgarian Banitsa with Feta and Eggs

⏱ 70 min · Serves 8

A golden spiral of crackling filo wrapped around a tangy filling of salty white cheese, eggs and butter. Crisp on the outside, custardy within — the Bulgarian breakfast that makes a whole table happy.

Per serving: 519 kcal · 18.5g protein · 37.0g carbs · 33.0g fat

Ingredients

• 500 g filo pastry (about 12–14 sheets), thawed
• 400 g Bulgarian white brine cheese or feta, crumbled
• 4 large eggs
• 200 g plain yoghurt
• 120 g unsalted butter, melted (plus a little for the tin)
• 3 tbsp sunflower oil
• 1 tsp baking soda
• 1/2 tsp salt (taste the cheese first)
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (optional)
• 2 tbsp milk, for glazing

Method

1. Heat the oven to 190C/170C fan. Butter a 28 cm round tin or a 30x20 cm baking dish.
2. In a bowl whisk 3 eggs with the yoghurt and baking soda until foamy, then fold in the crumbled cheese, salt and pepper. It should be a loose, spoonable filling.
3. Mix the melted butter with the sunflower oil in a small jug.
4. Lay out one filo sheet, brush lightly with the butter-oil mix, then lay a second sheet on top and brush again.
5. Spoon a line of filling along one long edge, about 2 cm in, then roll up into a loose rope. Don't pack it tight or it will burst.
6. Curl the rope into a spiral in the centre of the tin. Repeat with the remaining filo and filling, coiling each new rope around the last until the tin is filled.
7. Beat the last egg with the milk and brush generously over the whole surface. Drizzle over any remaining butter-oil and scatter with sesame seeds.
8. Bake for 40–45 minutes until deep golden and crisp; if it colours too fast, tent loosely with foil.
9. Rest 15 minutes before cutting — this lets the filling set. Serve warm with plain yoghurt or ayran.