Ingredients:
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3 boxes of Phyllo dough (see picture)
1.5 stick of butter (melte to liquid state)
400 grams yogurt (Bulgarian)
270 grams Bulgarian Feta cheese
4 eggs
A pinch of Baking Soda
Any oil spray (can spray, not mandatory but makes it easy to grease the pan)

General setup:
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Heat up the oven to 425F.
Crush the cheese into small crumbs using a fork in a bowl.
Mix all other ingredients to a light yelow “batter”. That is the filling.
Have the liquified butter ready (use a silicone brush to sprinkle lightly).
Grease a pan using the spray oil. Spray liberally.

How to prepare/roll:
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Open one of the two packages of Phyllo dough (the box contains 2 packages).
Must keep packages unopened or sealed at all times – the dough dries super fast if exposed to air.

On a table unroll the plastic sheet that wraps the dough .

Step A.
1. Sheet 1:
Peel off one single sheet and place on the side of the main stack of sheets.
Immediately lightly sprinkle with the butter. Drizzle a dozen drops, no more.
2. Sheet 2:
Peel off a second sheet from the main stack and place on top of the first sheet.
Drizzle butter on the second sheet.
3. Sheet 3:
Do the same with a third sheet.

Step B.
Spread the filling:
Taka a large spoon (larger than a tablespoon) and dump the “batter” making a wavy pattern.
Two large spoons are enough. Three is a bit too much.

Step C.
Roll the dough:
First you must fold the left and right edges. About 3/4 inch fold on the left and on the right.
Then roll from the edge closest to you – as if rolling a cigar.
Done with the very first roll.

Step D.
Place in the pan:
Place the rolled piece in the pan. Lightly wrinkle it – it does not need to be perfectly straight or to not have wrinkles.

Repeat steps A, B, C, and D with the next 3 sheets. That is your second roll.
Go on rolling and make a spiral if the pan is round.
If pan is square – you can make a square spiral. Or just straight “flute-like” pieces.

At the end if you have left over filling you can spread it evenly on top of all rolls.
But the banitza will not look as pretty as without any filling on top.

Spread any lefover butter over the entire banitza.
Spray liberal amount of spray oil over the entire banitza.

Baking
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20 min at 425 about 6 inches from the bottom of the oven. So the bottom of the banitza gets crispy.
Another 10 min or so at a higher rack. So the top gets crispy and pretty.

Done
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