Banitsa
This Bulgarian cheese and yogurt pastry is also popular in Romania, a street food available at many little bakeries and pastry stands.
INGREDIENTS:
- 20 sheets filo (phyllo) dough; thawed according to the package instructions
- 2 cups plain, thick yogurt (Bulgarian or Greek)
- 2 eggs
- ½ cup butter
- 1 tsp baking soda
- 12 oz. crumbled feta cheese
INSTRUCTIONS:
Whisk the yogurt, eggs, butter, and baking soda together. Fold in crumbled feta cheese. Set aside.
Preheat the oven to 350º F. Grease a 12-inch springform pan. (You can also bake this in a large rectangular pan such as a 13x9.)
Remove the filo dough from the plastic package and gently unroll one sheet. Cover the rest of the sheets with a damp towel, as they dry out quickly.
Spread about 1/3 cup of the yogurt-egg-cheese mixture onto the filo sheet. Carefully roll up the sheet of filo dough. If it tears a little, no problem.
Place the first roll around the outer edge of the springform pan. Repeat this step with the remaining filo sheets, connecting each roll to the last and forming a giant snail with your rolls. You may have to adjust the rolls as you near the middle.
Pour any remaining yogurt-egg mixture on top. Brush pastry with melted butter.
Bake for about 45--60 minutes, or until the pastry is golden brown.
Cover and let cool for 10--15 minutes before serving warm.
https://cooktoria.com/bulgarian-feta-pie-banitsa/
https://tarasmulticulturaltable.com/banitsa-bulgarian-cheese-pie/
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