Banitsa (Egg, Cheese and Phyllo Casserole)
Banitsa is a Bulgarian pie of layered phyllo, eggs and brined cheese, and it works as a snack or as part of a larger meal. The filling pairs salty sirene or feta with kashkaval, and yogurt keeps it moist between the sheets. A final pour of egg and soda water over the cut pieces soaks the top layers so they bake up light and golden. It serves two or three and takes under an hour.
Instructions
Mix 6 of the eggs with the grated butter, both cheeses and the yogurt until the filling is evenly combined.
Butter a baking pan and lay in a sheet of phyllo. Spread a layer of the filling over it, then keep alternating phyllo and filling so that both run out at about the same time.
Finish with a layer of phyllo on top. Cut the banitsa into serving pieces before baking.
Beat the remaining egg with the soda water and stir well. Pour it over the top, checking that no part of the phyllo is left dry.
Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until the top is golden. Serve it warm.
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