Egg, Cheese and Phyllo Casserole (Banitsa)

| Cuisine of Bulgaria

Category: Bulgarian

Ingredients

• 2 packets phyllo dough (Bulgarian "fini kori" or phyllo from the frozen section)
• 200 grams kashkaval cheese (or a mixture of cheddar and mozzarella), cut in small pieces
• 500 grams sirene or feta cheese, crumbled
• 7 eggs
• 100 grams of butter
• ½ cup soda water
• 1 cup yogurt

Instructions

1. Mix 6 of the eggs, the grated butter, both cheeses, and the yogurt.
2. In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time.
3. Finish with a layer of phyllo dough on top.
4. Cut the banitsa into serving pieces.
5. Mix the last egg with the soda water, and stir well.
6. Pour the egg mixture over the banitsa, and make sure there are no pieces of the phyllo dough left dry.
7. Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until golden. Enjoy!

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