Europe: Bulgaria: Bulgarian Banitsa (Bulgarian Cheese Pie)
INGREDIENTS:
4 large eggs
2 cups (450 grams) Bulgarian yogurt or other thick yogurt such as Greek
12 ounces (340 grams) Sirene or Feta cheese
1/2 teaspoon baking soda
1 pound (450 grams) phyllo sheets thawed
3/4 cup (170 grams) unsalted butter melted
Additional yogurt for serving
INSTRUCTIONS:
Preheat oven to 375˚F (190˚C). Grease a 12 inch (30.5 centimeter) baking pan or springform pan with butter.
In a large bowl, beat together the eggs and yogurt until smooth.
Crumble in the Sirene cheese, followed by the baking soda and whisk together.
Unroll the thawed phyllo sheets and cover with a towel. Place one sheet on work surface and gently brush with melted butter.
Add the cheese yogurt mixture in a thin line across the long side nearest you or gently brush across the buttered sheet.
Tightly roll up the phyllo sheet to the other long side. Place seam side down around the edge of the buttered baking dish.
Repeat with the remaining phyllo sheets, continuing to wrap them around the pan towards the center in a coiled pattern.
Brush the top of the Banitsa with butter.
Bake in the preheated oven until the top is golden brown, about 45 minutes to 1 hour.
Cover the dish with a towel and allow to cool 10-20 minutes at room temperature before serving with yogurt, boza, or ayran.
