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Traditional Bulgarian Wild Mushroom Banitsa Recipe

Banitsa is a traditional Bulgarian pastry

Banitsa is a traditional Bulgarian pastry

My Grandmother's Banitsa Recipe

On cold winter days, I remember my grandmother's cozy kitchen. I remember the flavor of her homemade pastries, along with the stories of her long-past youth.

My granny was a fashionable woman, always well dressed and always with a picture-perfect hairstyle. She never left the house without her lipstick on.

On the other hand, she eagerly honoured the traditions of the generations before her. She was proud to preserve the knowledge and skills she inherited from the women of her family line.

One of her favourite things was cooking delicious meals for us—her grandchildren. She always used recipes that had been passed down through our family. She loved making the traditional Bulgarian banitsa, a festive holiday delicacy. She prepared it by making the phyllo dough from scratch.

The recipe I'm sharing today uses store-bought phyllo dough, but otherwise it's very close to her recipe. Preparing it always brings back memories of those days in my granny's kitchen.

Banitsa Variations

There are many different variations of banitsa.

  • It can be sweet or savory.
  • The dough can be twisted or crumpled.
  • As for the filling, it can feature meat, vegetables, cheese, or a combination. Some traditional fillings include pumpkin, zucchini, cabbage, onion, rice, spinach, potato, just to name a few.

Today's recipe is for banitsa with wild mushrooms. It's delicious!


Cook Time

Prep timeCook timeReady inYields

25 min

40 min

1 hour 5 min

6 servings


  • 1 (500-gram) package phyllo pastry
  • 100 grams butter
  • 2 tablespoons sunflower oil
  • 700 grams mushrooms
  • 100 grams yellow cheese, cubed
  • 100 grams white cheese, cubed
  • 1 teaspoon thyme
  • Salt and pepper, to taste
  • 4 eggs
  • 3 tablespoons Bulgarian yogurt (or sour cream)


  1. Chop the mushrooms (or leave them whole if they are small). Add them into a pan with heated oil and season with thyme, salt, and pepper. Stew until ready. Let it cool. Add the cheese.
  2. Grease a round pan and lay three sheets of phyllo on the bottom. The edges of phyllo should come over the edge of the tray.
  3. Lay a phyllo sheet down on the counter or cutting board and spread butter on top. Add some of the filling on top of the butter. Grasp the four corners of the phyllo sheet with your hands and crumple it up and over the filling. Put it in the tray. Prepare the other crusts in the same way and then fold the edges, which are over the edge of the tray.
  4. In a bowl, beat the eggs with the yogurt. Add some salt. Pour this mixture over the crusts. Spread some butter on the top. Bake the banitsa in a preheated oven at 200 degrees Celsius for 40 minutes. Enjoy!

© 2021 Snezhina Baykova