Banitsa with homemade filo pastry
As my grandmother tought me
Ingredients for a round plate of 28 to 30 cm:
2 cups flour
½ teaspoon vinegar
1 tablespoon sunflower oil
1/3 teaspoon of salt
300 g feta cheese
Flour to roll out the dough into filo
Sift the flour into a large flat bowl. Make a well in the center and pour in the remaining products. Adding warm water, knead a soft dough. Divide it into 4 equal balls and let it rest for 20 minutes.
In a bowl, whisk the eggs and crumbled feta cheese until a moderately dense filling. Pour about 100 ml of oil in a cup and line a round baking dish of 28-30 cm with parchment paper.
Roll out each ball of dough, or two balls simultaneously, into a flat thin sheet of filo pastry. To do this use a rolling pin looking like a broom handle. The technique is to wrap one end of the dough around the pin and to move your hands from the middle towards both ends, rolling more and more dough. Then unwind the sheet and do the same for another end of the dough. It stretches out gradually.
Wrap the thin sheet of dough around the rolling pin to lift it and place a kitchen towel on the table. Unroll the dough on it and drizzle with oil (use a spoon). Garnish one of its ends with the egg and cheese stuffing. Helping you with the towel, lift the dough and roll it over the filling making a “sausage”. Then wrap it in a spiral.
Repeat this with the other balls of dough and wrap them around the first spiral. Brush the top with oil.
Bake the banitsa at 180°C until it is nicely golden or about 40-50 minutes. Serve still warm or hot. Always heat it in the oven ( not the microwave).