Banitsa With White Cheese (Bulgarian Banitsa With Phyllo Pastry) - cooking recipe

Ingredients

10 -12 sheets phyllo pastry (1 box 500g phyllo pastry)
125 g butter (or margarine)
4 eggs
500 g yoghurt (Bulgarian yogurt)
250 g white cheese (feta cheese)
200 g milk
1 pinch baking soda

Preparation

1.\tCheese filling preparation: Beat the eggs and the pinch of baking soda, than add crumbed (or crushed) white cheese and then the yoghurt.
2.\tSpiral Banitsa (Vita Banitsa)/ Traditional preparation.
3.\tUse a round pan +-40cm diameter (the bigger the better).
4.\tTake 12 pastry sheets (phyllo pastry).Grease bottom of a pan with butter.
5.\tSpread a sheet, put a 2-3 small cubes of butter (or margarine), and spread the filling. Roll the sheet and place it in the middle of the pan (as a beginning of the spiral).
6.\tDo all the sheets the same way and join it with the end of the first sheet, making your spiral bigger and bigger.
7.\tWhen you out the last sheet and finish the spiral and fill the pan pore a tea cup of milk over the spiral.
8.\tBake in moderate oven (180 \u00b0C) for 45-50 minute
9.\tWhen it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
10.\tServe with an extra small bowl of plain yoghurt.
Or (lazy way of preparation).
1.\tTake 12 pastry sheets (phyllo).Grease bottom of a pan with butter, no need of a round pan.
2.\tPlace the first 3 sheets, spread the top sheet with butter, and spread first 1/3rd of the filling.
3.\tPlace 2 more sheets and brush with butter spread 2nd third of the filling.
4.\tTop with 2 more sheets and brush with butter and spread last third of the filling.
5.\tThe top last layer of filling cover with last sheets.
6.\tCut in 9 or 12 squares and pore 1 cup of milk.
7.\tBake in moderate oven (180 \u00b0C) for 45-50 minute
8.\tWhen it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
9.\tServe with an extra small bowl of plain yoghurt.