Sofia-Style Banitsa
A Bulgarian cheese banitsa of buttered phyllo strips rolled with cheese, coiled in the tin, poured over with egg mixture and baked, then inverted to cool.
Ingredients
| 1 packet | fine phyllo sheets | |
| 1 packet | butter | |
| 400 g | desalted white cheese | |
| 5 | eggs | |
| 1 tub | yogurt | |
| 1 tsp | 5 ml | baking soda |
Instructions
Turn on the oven to heat to 200 degrees. Melt the butter, setting a little aside to brush the banitsa at the end. In a bowl beat the eggs and add half of the yogurt. In the other half dissolve the baking soda. When it foams up, add it to the eggs and beat well; add the melted butter there too. Working two sheets at a time, brush with the egg mixture and sprinkle cheese lengthwise in two strips. Roll the sheet lengthwise with the cheese and place it in the greased tin. Once you have arranged the whole banitsa this way, brush it with the melted butter, then pour over whatever is left of the egg mixture and put it in the oven. Bake at 200 for 10 min, then reduce to 150. After about half an hour (or when it turns golden) the banitsa is ready. Take the black oven tray out, arrange smooth little Duralex bowls on it in a circle, and turn the banitsa over onto them to cool.