Traditional Bulgarian Banitsa with Sirene and Eggs

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Heat the oven to 190°C (375°F) and grease a 30cm round baking pan.

Ingredients quick view

450g phyllo dough, thawed

350g Bulgarian sirene, crumbled

4 large eggs

300g plain full-fat yogurt

100g melted butter or sunflower oil, plus more for the pan

1/2 teaspoon baking soda

Cover unused phyllo with a barely damp towel so it does not crack.

Roll loosely; tight logs make a dense banitsa.

Sirene is salty, so do not add extra salt.

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