Banitsa

Ingredients

• Filo Pastry

  Krinos

  500 g or 500g

• Bulgarian White Cheese

  Krinos

  250g

• Bulgarian yogurt

  Domlian

  500g

• Butter

  Unsalted

  125g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Baking soda

  Leavening agents

  1 tbsp or 14g

Directions

1. 1. Melt the butter 2. Crumb the cheese with a fork in a bowl 3. Mix the eggs. Use a bigger bowl - you are going to add the cheese, yogurt and soda later 4. Mix yogurt and baking soda and leave sit for 1-2 minutes. Be careful because the yogurt rises as there is a chemical reaction with the soda and it can overflow. 5. Add yogurt and cheese to eggs, mix. 6. Butter a deep baking tray, lay one filo of the dough, apply butter, lay 2 more like that (if you have 12 filo sheets), applying butter in between. Pour 1/3 of the yogurt mixture. Repeat - filo, butter, mixture and so on finishing with filo on top. Alternately you can try rolling each filo sheet brushed with butter and some of the mixture and arranging them in a spiral in a round tray. 7. Cut into pieces with a sharp knife. 8. Pour the remaining butter on top. 9. * Pour milk or carbonated water (I don’t usually do that). 10. Bake 40 minutes at 220 degrees or until golden brown 11. When it is ready, take it out of the oven, brush/sprinkle the surface with water and cover with a cloth until it cools down. Do not cover if you prefer it crispier.