Flaky Banitsa Cheese Pie with Tangy Yogurt Cucumber Salad

A delightful Bulgarian classic: thin layers of crispy phyllo dough filled with a savory mixture of feta and ricotta cheese, baked until golden. Paired with a refreshing yogurt cucumber salad.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 4
• Cuisine: Balkan
• Difficulty: Easy
• Cost: $5.80/serving

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• High-Protein

Tags

• bake
• comfort food
• savory
• classic
• kid-friendly
• fresh

Ingredients

• 16 ounce phyllo dough (frozen, thawed according to package directions)
• 0.5 cup unsalted butter (melted)
• 8 ounce feta cheese (crumbled)
• 8 ounce ricotta cheese
• 2 eggs (large)
• 1.25 cup plain Greek yogurt
• 0.25 teaspoon black pepper (freshly ground)
• 1 cucumber (large, peeled and diced)
• 1 clove garlic (minced)
• 1 tablespoon fresh dill (chopped)
• 0.25 teaspoon salt (kosher)

Instructions

1. Preheat oven to 375°F. Grease a 9x13 inch baking dish. Lay out the thawed phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
2. In a medium bowl, combine the crumbled feta cheese, ricotta cheese, 2 large eggs, 1/4 cup plain Greek yogurt, and 1/4 teaspoon black pepper. Mix until well combined.
3. Lay one sheet of phyllo dough into the prepared baking dish. Brush lightly with melted unsalted butter. Repeat with 3 more sheets, buttering each one, to create a base of 4 layers.
4. Spread about one-third of the cheese mixture evenly over the phyllo layers. Top with 2 sheets of phyllo dough, brushing each lightly with melted butter. Repeat this layering process twice more, ending with 4 layers of phyllo dough on top, each buttered.
5. Using a sharp knife, score the top layers of the banitsa into 12 squares (do not cut all the way through). Bake for 40-45 minutes, or until golden brown and puffed. Let cool for 5-10 minutes before serving.
6. While the banitsa bakes, prepare the yogurt cucumber salad. In a medium bowl, combine the diced cucumber, 1 cup plain Greek yogurt, minced garlic, chopped fresh dill, and 1/4 teaspoon salt. Mix well.
7. Serve the warm banitsa slices with a generous side of the tangy yogurt cucumber salad.

Notes

Ensure phyllo dough is properly thawed before use and kept covered, as it dries out very quickly. For a softer crust, you can pour a mixture of 1/2 cup milk and 1 egg over the pie 5 minutes before it finishes baking.

Nutrition (per serving)

• Calories: 700
• Protein: 27.5 g
• Carbohydrates: 50 g
• Fat: 47 g
• Fiber: 2.5 g
• Sodium: 1500 mg
• Saturated Fat: 25 g
• Sugar: 6.5 g
• Cholesterol: 180 mg