Reversed banitsa
Traditional Bulgarian recipe
Ingredients:
1 package of filo pastry
300 g of natural yoghurt
300 g feta cheese
1 teaspoon baking soda
Flour
4-5 eggs
½ teaspoon salt
4 tablespoons sunflower oil
Butter
Preparation:
Crumble the feta cheese in a bowl. Mix with the eggs. Stri in the yogurt (already foaming with the baking soda) and the oil. Salt and thicken with a few tablespoons of flour.
Pour a few tablespoons of the mixture in the bottom of a rectangular baking dish. Place over 3 sheets of filo pastry, each brushed with butter. Then, spread evently 1/3 of the remaining stuffing. Repeat 2 more times the scheme until the products end. Cut the banitsa into portions with a sharp knife without cutting all the way through to the bottom. Pour over the remaining butter and push it in the cuts as well.
Bake the banitsa in a preheated oven at 200°C, the time to turn nicely golden brown. Then, remove from oven and turn the baking dish “upside down” putting it on 4 cups or bowls. It is best to slide a baking sheet under, for there is always a little butter that seeps. Cover with a cloth and leave about 20 minutes.
At supper time, cut the banitsa following the pre-cut lines and serve while it is still warm, accompanied by a cup of good plain yogurt.