Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Banitsa
Utensils
One springform pan (24 cm in diameter), base lined with baking paper, sides greased
How it's done
Filling
Using the whisk on a mixer, beat the eggs in a bowl. Mix in the yoghurt and baking powder. Pour in the water.
Banitsa
Carefully unfold the pastry sheets, gather 4 half sheets individually in the prepared tin, brush with a little butter. Top with ¼ of the filling and ¼ of the feta. Repeat the process with the remainder of the pastry sheets, filling and feta.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly, serve the banitsa warm or cold.
| Serve with: | Ayran (drink from Western Asia made with yoghurt, water and salt) |
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