Banitsa with vegetarian feta

Banitsa with vegetarian feta. Filo pastry, Butter, Use a product with microbial or plant rennet.

Joanne Labadjone / 196 flavors — adaptation

30 + 30 min · 6

Ingredients

• 250 g Filo pastry
• 110 g Butter
• 225 g Use a product with microbial or plant rennet
• 340 g Plain whole-milk yogurt
• 200 g Weigh without shell
• 18 g Raw egg yolk
• 0.5 g Ground black pepper

Preparation

1. Heat the oven to 200°C. Crumble feta made with microbial or vegetarian rennet. Mix with the yogurt, whole eggs and pepper. Melt the butter.
2. Divide the pastry into five pairs of sheets, keeping unused sheets covered. Brush each pair with butter, spread one fifth of the filling and roll lengthwise. Arrange the rolls in a spiral in a buttered 26 cm round tin.
3. Mix the yolk with the remaining butter and brush the top. Bake for 25–30 minutes until golden and the filling is set. Rest for 10 minutes before cutting.