Banitsa

Ingredients

• 12 sheets filo pastry
• 300 g sirene or feta
• 4 eggs
• 250 g yogurt
• 80 g melted butter
• Pinch of baking soda

How to make it

1. Whisk eggs, yogurt, cheese and baking soda. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
2. Brush filo with butter and add filling. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
3. Roll or layer in a baking dish. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
4. Bake until puffed, crisp and golden. Bake in a fully preheated oven, usually 190-220C, until the top is golden and the center is hot; start checking after 20 minutes for pastries and after 45 minutes for larger roasts.