Recipe: Junel’s Bulgarian Feta Pie with Sauvignon Blanc Pairing

Get the recipe for this delicious baked Bulgarian Feta Cheese Pie, perfect for savouring with our new Alvi's Drift 221 Sauvignon Blanc in summertime.

Recipe: Junel’s Bulgarian Feta Pie with Sauvignon Blanc Pairing

When winter turns to spring and the days get longer, it’s the perfect time to bring out those fresh, white wines for al fresco dining and summertime enjoyment. And what better way to savour a zesty, refreshing white wine than paired with a tangy, crispy feta cheese pie, piping hot out of the oven?

Here at Alvi’s Drift, our “first lady” Junel van der Merwe’s cooking skills have reached near legendary status. Her Bulgarian feta cheese pie (also known on the farm as “Junel’s Fluffy Boerewors”) in particular always gets rave reviews.

Pair this feta-cheese-and-yoghurt phyllo pastry with our newly launched Alvi’s Drift 221 Sauvignon Blanc, our much-loved 221 Chenin Blanc or any one of our multi award-winning sparkling wines (we recommend our extra-dry Alvi’s Drift Sparkling Brut Nature Cap Classique).

Whichever white wine you choose, your tastebuds will be over the moon, and your guests are bound to be back for more. So, just like Junel, prepare yourself for handing out this easy, fail-proof recipe time and time again.


Recipe: Junel’s Bulgarian Feta Cheese Pie Paired with Alvi’s Drift 221 Sauvignon Blanc

Serves 4 - 6

Prep time: 30 minutes | Cooking time: +- 25 minutes | Total time: +- 1 hour

You will require one 25 cm springform pan to bake the pie in. Alternatively, you can use a round baking dish lined with baking paper.



  • 12 sheets phyllo pastry
  • 8 tbsp. butter
  • 400 gr feta (crumbled coarsely)
  • 1 kg plain Bulgarian yoghurt
  • 3 free-range eggs
  • Yolk of one free-range egg
  • 1 tsp. baking powder
  • Pepper
  • Salt
  • Chopped fresh herbs (optional)



  1. Whisk the yoghurt with the free-range eggs.
  2. Add the feta cheese, salt and pepper, the chopped, fresh herbs (if preferred), baking powder and mix together.
  3. Melt the butter.
  4. Take two sheets of phyllo pastry and brush the top sheet with melted butter.
  5. Place a third sheet of phyllo pastry on top of the first two. Brush the top sheet with butter.
  6. Turn the three phyllo sheets over, then brush the non-coated side with butter as well.
  7. Divide one quarter of the yoghurt, cheese and egg mixture on top of the phyllo pastry sheets.
  8. Now, roll up the entire preparation like a long sausage. Roll it lengthwise, in order to get the roll as long as possible.
  9. Repeat this process three more times, to create four long phyllo rolls filled with yoghurt, egg and cheese mixture.
  10. Position the springform pan on a baking sheet (you can also use a round baking pan, but remember to line it with baking paper).
  11. Start by placing the first roll inside the pan. Do this by sticking the roll to the edge of the circle, then add the following, working inwards to form a “snail” to the pan’s centre.
  12. Beat one egg yolk with the remaining melted butter and brush the top of the entire pie with the mixture.
  13. Bake the pie at 200 °C for about 25 minutes.
  14. The pie should be crispy and golden. It can be eaten either hot or cold, as a snack, starter or main.

For more Alvi’s Drift pairing recipes, click here.


Shop Online For Our New Alvi’s Drift 221 Sauvignon Blanc

This crispy-baked, cheesy pie pairs superbly with white and sparkling wines. Junel recommends our newly launched 221 range Sauvignon Blanc in particular. Visit our online wine shop to order yours, and get it delivered right to your door!

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