Recepies

Banitza

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

1 packet of phyllo dough

3 eggs

½ tsp baking soda

200 g ALBENA^® cheese

1 cup of yogurt

30 g oil

50 g butter

Method:

For the filling: crumble the cheese with a fork into small pieces.  Add the baking soda to the yogurt and then add the yogurt, the eggs and some oil to the cheese.

Spread melted butter on a baking pan. Put several layers of the phyllo dough on the table, sprinkle some melted butter on the top of them and spoon 1/3 of the filling onto the layers. Then roll the layers into a tight roll. Take the roll, put it in the baking pan and roll it up in a circle. Do the same with the remaining sheets of dough, while each consecutive roll is placed around the first one in the pan. Bake at 180-200 degrees in a preheated oven until it becomes golden-brown. Take out of the oven when ready, sprinkle with cold water and cover with a paper towel and kitchen cloth. Let stay for 20 min and then serve.