Banitsa

Ingredients

• 500 g filo pastry sheets
• 400 g Bulgarian sirene (white brine cheese), crumbled
• 5 pieces eggs
• 250 g plain yogurt
• 100 g butter, melted
• 60 ml sunflower oil
• 0.5 tsp baking soda
• 60 ml sparkling water

Steps

1. 1
   Heat the oven to 180C. Grease a round 30 cm baking tin.
2. 2
   Beat the eggs, then stir in the yogurt, crumbled sirene and baking soda. Do not add salt — the cheese carries it.
3. 3
   Combine the melted butter and oil in a small bowl for brushing.
4. 4
   Lay out one filo sheet, brush lightly with the butter-oil, and spread a line of filling along one long edge.
5. 5
   Roll the sheet loosely into a rope and coil it into the centre of the tin. Repeat, coiling each new rope around the last until the tin is full.
6. 6
   Brush the top generously with the remaining butter-oil and sprinkle over the sparkling water — this is what makes the crust flaky.
7. 7
   Bake 40-45 minutes until deep golden. Rest 15 minutes before cutting so the custard sets.