Banitsa with Sorrel (Dock)

Products: filo pastry sheets for banitsa 1/2 kg frozen, or best of all fresh, sorrel (dock/lapad) 1 yogurt 3 eggs olive oil a little goat cheese 1 melted packet (125 g) butter

Preparation: Chop the sorrel finely and braise it briefly in a pan with a little olive oil. Beat the eggs in a bowl, crumble in the cheese, add the yogurt and finally the sorrel — this is the filling for the banitsa. Lay the pastry sheets in a greased tray, alternating the butter and the filling. Finally, brush the banitsa with the remaining butter, cut it into large pieces and pour the rest of the filling along the cut lines. Bake in a preheated oven at 200 degrees until golden. Remove from the oven and wrap in foil and a cotton cloth so it steams. And it is ready to taste!

Read more at: https://www.az-jenata.bg/a/3-gotvarstvo/11936-banitsa-s-lapad/