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Loading...A beloved Bulgarian breakfast classic, this golden layered pastry combines buttery filo sheets with a tangy custard of whisked eggs, yogurt, and crumbled feta. Traditionally served at holidays, family gatherings, and New Year's celebrations, it is comfort food at its finest.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 27 gFat
- 12 gSaturated Fat
- 50 gCarbs
- 2 gFiber
- 3 gSugar
- 19 gProtein
- 580 mgSodium
- 180 mgPotassium
- 220 mgCalcium
- 2.5 mgIron
- 0.5 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the filling
- 4 large eggs
- 1 cup plain whole-milk yogurt
- 7 oz (200 g) Bulgarian sirene or feta cheese, crumbled
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
For assembly
- 1 lb (450 g) thawed filo dough sheets
- 6 tablespoons unsalted butter, melted
- 1 tablespoon sunflower oil, for the pan
Directions
- Preheat the oven to 360°F (180°C). Lightly grease a 9×13-inch baking dish with sunflower oil.
- In a medium bowl, whisk the eggs until smooth, then stir in the yogurt, crumbled cheese, flour, baking soda, and black pepper. Mix until just combined but still slightly lumpy from the cheese.
- Unroll the filo sheets and cover them with a damp kitchen towel to prevent drying. Place one sheet in the prepared pan, allowing the edges to hang over the sides, and brush generously with melted butter.
- Repeat with 8 more sheets of filo, brushing each with butter and letting the edges drape over the pan. Spread the cheese-egg mixture evenly over the layered base.
- Layer the remaining filo sheets on top one at a time, brushing each with butter and tucking the overhanging edges inward to seal the pastry. Brush the final sheet with a generous layer of butter.
- Using a sharp knife, score the top lightly into 6 squares or diamonds to make cutting easier after baking.
- Bake on the middle rack for 30-35 minutes, until the top is deeply golden brown and crisp and the filling is set.
- Remove from the oven and let rest for 10 minutes before slicing along the scored lines. Serve warm or at room temperature, traditionally with a glass of ayran or a cup of strong Bulgarian coffee.
Cook’s Notes
- Use Bulgarian sirene if you can find it for an authentic flavor; Bulgarian feta is saltier and tangier than Greek feta, so rinse it briefly if it tastes too sharp.
- Always keep unused filo sheets covered with a damp towel – they dry out and crack within minutes.
- For a festive twist, tuck a few whole small chili peppers or a folded paper charm under the top layer for good luck, as is traditional at New Year's.
- The pastry tastes even better the next day once the flavors have melded; reheat covered in a 300°F oven for 10 minutes.
- Leftover pieces can be pan-fried in a little butter until crisp on both sides for a delicious next-day treat.
