banitsa

Coiled filo pastry filled with white cheese and egg.

Ingredients

• 500 g Phyllo pastry
• 400 g White brined cheese
• 5 Eggs
• 1 cup Yogurt
• 150 g Butter
• ½ tsp Baking soda
• 1 tsp Salt

Method

1. Make the filling — Crumble the cheese and beat it with the eggs, yogurt and baking soda until loose and pourable.
2. Layer the pastry — Lay out two sheets of filo, brush generously with melted butter, and spoon filling along one long edge.
3. Roll — Roll each pair into a loose rope, keeping it slack so it can expand.
4. Coil — Coil the first rope in the centre of a round tin and wind the rest around it in a spiral.
5. Finish — Pour any remaining filling over and brush with the last of the butter.
6. Bake — Bake at 190°C for 40 minutes until deep golden and crisp.
7. Banitsa is ready — Rest 10 minutes, then cut into wedges and serve warm.

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