Meanwhile, take a round oven-proof dish and grease it with oil or butter and set aside.
Put drained feta in a mixing bowl and crumble it with a fork (or your fingers). Add yogurt, eggs and baking soda and mix everything well. Set aside.
Spread one sheet of phyllo (filo) pastry on a clean work top, the wider side facing you. Brush some melted butter over the sheet.
Spoon some of the Feta mixture over and spread around a little. Lift the edge closest to you and roll/fold into a “sausage”.
Now, roll this into a snail (like you would when making cinnamon rolls). Place the “snail” in the middle of your oven dish/cake pan.
Repeat step 4 with another phyllo sheet. When ready, place it in the cake pan, just around the first “snail” and repeat with the rest of the sheets until you fill up you cake pan.
When done, pour the leftover melted butter over banitsa. Transfer the pan in the oven and bake at 350° Fahrenheit (175° Celsius) for 25 minutes or until puffed and golden brown on top.
When ready, take it out and let it cool slightly before slicing.
This recipe can be easily doubled.
I used a 9-inch (23-centimeters round cake pan. You can use a different assembling method. To see it, check the process photos above this recipe card. The post above this recipe card includes 3 simple ways how you can prepare banitsa for baking.
Course: Breakfast, Lunch
Keyword: Banitsa Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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