Banitsa

Shopping list

• 400 g filo pastry — thawed if frozen

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• 300 g feta cheese — crumbled

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• 4 piece eggs

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• 200 ml Greek-style yoghurt

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• 100 g butter — melted

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• 2 tbsp sunflower oil

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• 100 ml sparkling water — optional, for extra flakiness

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• 1 pinch salt

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Step by step

1. 1

   Preheat your oven to 180 °C (160 °C fan). Grease a round 24 cm baking tin or a similar-sized ovenproof dish with a little of the melted butter.

2. 2

   In a large bowl, whisk the eggs lightly. Add the yoghurt, a pinch of salt, and the sparkling water if using. Whisk until smooth and well combined.

3. 3

   Stir in the crumbled feta cheese, mixing gently so the cheese is evenly distributed through the custard.

4. 4

   Unroll the filo pastry and keep it covered with a damp tea towel to prevent drying. Mix together the melted butter and sunflower oil in a small bowl.

5. 5

   Lay one sheet of filo in the tin, letting the edges overhang. Brush lightly with the butter-oil mixture. Spoon about 3 tablespoons of the egg mixture over the filo, spreading it gently.

6. 6

   Scrunch or fold the sheet loosely towards the centre to create waves or ruffles. Repeat with the remaining filo sheets and filling, layering and scrunching each one, until all the mixture is used. Tuck any overhanging edges into the tin.

7. 7

   Brush the top generously with the remaining butter-oil mixture. Bake in the preheated oven for 40– 45 minutes until the pastry is deeply golden and crisp, and the filling is set.

8. 8

   Let the banitsa cool in the tin for 5 minutes, then slice into wedges and serve warm or at room temperature.