Cheese and lemonade banitsa
Ingredients:
5 eggs
250 g feta cheese
Dried savory and thyme
250 g of natural yoghurt
150 ml of lemonade
Clarified butter and grape seed oil (or other neutral oil)
1 package of filo pastry (250 g)
Preparation:
In a bowl, crumble the feta cheese and mix with 1 egg. Flavor with savory and thyme. Melt the butter (20 g) and dilute with a little oil.
Butter 2 sheets of filo pastry and lay one over the other. Spread 2-3 tablespoons of the egg mixture over. Then roll the sheets crossways making a sausage. Cutting them into equal pieces (as long as deep is the baking dish). Stand them upright in the dish (mine was ceramic, 20 cm, square), cramming them in tightly. Repeat until all the ingredients are used, trying to fill the dish completely.
Then beat the yogurt with the remaining 4 eggs and lemonade. Salt with a pinch of salt and pour over the banitsa.
Cook the banitsa in a preheated to 180°C oven until golden brown. Serve after a brief rest outside the oven. It is as good cooled as hot.