Bulgarian savory phyllo pastry (Printable)

Layers of phyllo filled with feta, yogurt, and eggs baked until golden and crisp.

# Ingredient list:

→ Dairy

01 - 14 oz feta cheese, crumbled
02 - 1 cup plain yogurt
03 - 4 tablespoons unsalted butter, melted
04 - 3 tablespoons whole milk

→ Eggs

05 - 4 large eggs

→ Pastry

06 - 1 package phyllo dough, thawed (approximately 14 oz)

→ Seasoning

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish with melted butter.
02 - In a large bowl, whisk eggs, yogurt, milk, salt, and pepper until smooth. Gently fold in crumbled feta cheese.
03 - Unroll the phyllo dough and cover it with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat this process to layer 4 sheets in total.
05 - Spread one-quarter of the cheese and egg mixture evenly over the phyllo layers.
06 - Add 3 to 4 more sheets of phyllo, brushing each with butter, then spread another portion of filling. Repeat until filling is used, finishing with 3 to 4 buttered phyllo sheets on top.
07 - Using a sharp knife, cut the assembled pastry into squares or diamond shapes.
08 - Pour any remaining melted butter evenly over the top.
09 - Bake for 30 to 35 minutes, or until the top is golden brown and crisp.
10 - Allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.

# Expert Suggestions:

01 -
  • The contrast between shatteringly crisp phyllo and creamy, tangy cheese filling is genuinely addictive.
  • It comes together faster than you'd expect and tastes like you've spent hours in the kitchen.
  • Leftovers taste just as good cold, which means it's perfect for meal prep or surprise guests.
02 -
  • Phyllo is more forgiving than people think, but it must stay covered or it'll dry out and shatter instead of layer—one damp towel is the difference between success and frustration.
  • Don't skip cutting before baking; once it's baked, the crispy top will splinter and chip, leaving you with a mess instead of neat squares.
03 -
  • If your phyllo starts to dry out mid-layer, you can lightly mist it with water from a spray bottle—it'll reconstitute enough to work with.
  • Brown butter adds incredible depth if you have time; let it cool slightly before brushing between layers for an extra layer of sophistication.
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