Banitsa with Nettle

1. Prepare the filling by chopping the nettle coarsely.
2. Then sauté it in the oil and fresh milk until it softens and only the fat remains.
3. Season with salt, add the crumbled cheese and leave the filling in a warm place.
4. Beat 1 egg with 3 tablespoons of oil, the vinegar, 1 coffee-spoon of salt and the sugar.
5. Add the water and as much flour as it will take to make a medium-firm dough.
6. Make 12 balls, cover them with a towel and leave them on the table.
7. In salted water in a 1:3 ratio, boil the rice.
8. Beat the remaining eggs with a pinch of salt and the yogurt.
9. After 30 minutes, roll the balls into sheets the size of coffee saucers.
10. Stick them together in threes with oil between them. Roll out four sheets.
11. Grease the pan with oil, place the first sheet and sprinkle with oil.
12. Then add the second, sprinkle again with oil and add filling.
13. Add the third sheet, fat, filling again and finally the last one.
14. Brush the top of the banitsa with oil and bake it until golden in an oven preheated to 180 degrees.
15. Wrap the finished banitsa in a towel for about 10-15 minutes to steam.

Note: The sugar and the water are referenced in the method (steps 4-5) though not itemised separately in the products list.