4 cups flour
1 teaspoon vinegar
2 tablespoons sunflower oil
½ teaspoon salt
1 ½ -2 kg naturally sweet pumpkin
Peel the pumpkin and cut it into pieces of equal size (like a small matchbox). Steam until tender. Then crush with a fork, sweeten to taste and flavor with cinnamon.
Sift the flour and pour 2/3rsd of it in a large baking dish or pan. Make a well in the center and pour in the remaining products of the first group. By adding warm water, knead a soft dough. Let rest 20 minutes and divide into balls of the size of a peach.
Roll out each of these balls to a very thin sheet, almost like a sheet of filo pastry. Proceed with a rolling pin. The technique is to wrap one end of the dough on the rolling pin (both floured abundantly) and roll it further on it, moving your hands promptly from the middle towards the ends of the pin. Make slight roll-unroll movements as you do so. Then unroll the dough and do the same from another edge of it. Proceed like this until the dough becomes thin and large. It may take 6 to 10 times.
Once the dough sheet obtained, brush with oil and coat with the pumpkin mixture. Wrap the sheet to form a long “sausage”. Then roll the long sausage to form a snail. Transfer to a round baking dish, well buttered.
Proceed the same way with other dough balls and remaining stuffing. Wrap the new “sausages” around the previous until they fill up the baking dish.
Brush the banitsa with oil and bake at 180°C until golden brown. This can take up to 50 minutes. Serve warm or lukewarm.