Sesame filo pie (Sesame Banitsa)

by Daniela

This delicious Sesame Banitsa is a nice and easy svoury pie made of filo pastry, feta cheese or similar and sesame seeds. It is a wonderful variation of the traditional Bulgarian banitsa with cheese but is made with yeast.

What is Banitsa

Banitsa is a filo (or phyllo) pastry pie, typical in Bulgaria. In fact many banlkan countries have similar pies which normally vary in terms of fillings and also in terms of how the pastry is being arranged.

When I was a child, my grandmother used to make the filo pastry by herself. This is a very elaborate process which I never dared to try. I always buy filo pastry from the store.
Filo pies made with store-bought pastry are quick and easy and still very tasty. I love experimenting with filo. Being a fan of the fusion cuisine I already made pies with corn and green peas and even with olives and with broccoli.

How did I come up with this recipe

At some time during my maternity I was so obsessed with sesame that I was constantly adding it to everything I ate. So at one point I decided it was time to bake a Sesame Banitsa.
I found this recipe which had a link to that one. I decided to give it a try but to change some of the ingredients as per my preference. The experiment was worth it.

How to make a Sesame Filo Pie

It is quite easy: you need to make a filling with the cheese, yeast and all wet ingredients. Then you spread the filling on the filo pastry sheets, which you need to make into three rolls. Cut the rolls in slices as high as the baking pan and arrange them on the bottom of the pan. Spread the remaining filling on top and some sesame. Bake and enjoy!

One thing I love about this pie is the yeast in the filling. It gives a pleasant fluffiness to the pastry and a fantastic aroma which reminds me of my childhood and my grandmother’s baking. The sesame on top is a great final touch. This pie is just irresistible! Also it is quite easy to prepare and doesn’t even need much time for the leavening process.

What kind of cheese you need for this pie

As for all other Banitsa recipes you would find in this blog, even though it calls originally for Bulgarian white cheese, you can use also Feta, Cottage or Ricotta. I have made banitsa in many places around the world with ingredients available locally and it was always a success.

I hope you will like this recipe as much as I do! Let me know in the comments what you think!

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5 from 1 vote

Sesame Filo Pie

Prep Time20 mins
Cook Time30 mins
Resting time30 mins


  • 15 oz/ 400 g filo pastry sheets
  • 7/8 cup/ 200 g plain yogurt
  • 1/4 cup/ 50 ml lukewarm milk
  • 1 teaspoon sugar
  • 2 tsp/10 g dry yeast, or 25 g fresh
  • 12 oz/ 350 g soft white cheese, feta, cottage, ricotta, etc.*
  • 3 eggs
  • 90 g butter, melted
  • 3 tbs/ 25 g sesame seeds


  • In a cup combine yeast sugar and milk and stir until the yeast is dissolved. Set aside while preparing the rest of the ingredients for the filling.
  • In a large bowl combine eggs, crumbled cheese, yogurt, butter and the yeast mixture. Mix well.
  • Grease a 22-24cm pan and line the bottom with a circle of parchment paper. Cut 2 or 3 long and large strips of parchment paper and arrange them along the sides of the pan.
  • Divide the filo pastry sheets in 3 parts. Place one sheet on a large cutting board and smear it all around with 1-2 spoons of the mixture. Place another sheet on top. Repeat the procedure until finishing the first part of the filo pastry sheets. Make a roll from the prepared pastry and cut it into pieces slightly lower than the heigh of the pan.
  • Follow the same process with the other two parts of the filo pastry.
  • Arrange the pieces in the pan. Pour the leftover filling over and spread it evenly. Sprinkle the sesame seeds on top. Let the pie stay for 30 minutes to 1 hour before baking it.
  • Preheat oven to 200 degrees C. Bake the pie until golden brown. Remove from the oven and cover with a tea towel. Let cool for 20-30 minutes before serving it.


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Emilia Wednesday April 19th, 2017 - 12:33 PM

Изглежда много съблазнително! Може ли да се използват по-дебели кори като одринските? Предварително благодаря за отговора!

Daniela Wednesday April 19th, 2017 - 09:49 PM

Здравейте Емилия,
Може да се използват по-дебели кори, просто трябва да имате предвид, че колкото по-дебели са корите, толкова по-малко като бройка ще са те и съответно по-малко пластове ще има всяко руло. Предполагам, че това би направило баницата просто с малко по-различна структура, но надали би се отразило на вкуса 🙂
Надявам се да съм била полезна!


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