Ingredients

One package of filo pastry (about 500g); 400g of sirene (Bulgarian cheese) or feta cheese as an alternative; 50g of butter (melted); 3 eggs; salt (optional, depending on the saltiness of the cheese); and 200ml of yogurt.

Preparation and Cooking

• Crumble the sirene or feta cheese into a large bowl. In a separate bowl, whisk the eggs with the yogurt and a pinch of salt if chosen, then pour this mixture over the cheese and stir to combine.
• Grease a large baking tray with some of the melted butter and lay down two sheets of filo pastry, letting them overlap slightly, and brush them with more melted butter.
• Spread a layer of the cheese and egg mixture over the pastry, then continue the process, layering two sheets of butter-brushed pastry and a layer of cheese mixture until all the ingredients are used up. The top layer should be pastry, brushed with the remaining melted butter.
• Place the tray in the wood-fired oven (in Area E) and bake the Banitsa for about 30-40 min at 170-190^oC (under without flame radiation), or until the pastry is golden brown and crispy. Always keep a close eye on the Banitsa to prevent it from burning since thin filo pastry can easily burn if it is exposed to flame radiation.
• Allow it to cool slightly before slicing and serving. It can be served either hot or cold.

Hints and Comments

Banitsa is quite versatile and can be made with a variety of fillings, both sweet and savory. Common variations include spinach, pumpkin, or even sweet versions with apples and walnuts.