Banitsa (Bulgarian Cheese and Egg Filo Pie)

Instructions

1. Heat the oven to 180°C (350°F). Brush a 25 x 35 cm (10 x 14 in) baking dish with oil. Keep the unused filo covered with a damp kitchen towel as you work.
2. Whisk the eggs, yogurt and baking soda in a large bowl until smooth. Stir in the crumbled cheese and white pepper.
3. Lay two sheets of filo on the counter, one on top of the other, and brush the top sheet lightly with oil.
4. Spoon about 1/8 of the filling in a line along one long edge, leaving a 2 cm (3/4 in) border. Roll up loosely into a long rope and coil it into one corner of the dish.
5. Repeat with the remaining filo and filling to make 8 ropes, coiling each one next to the last like a snail until the dish is full.
6. Pour any leftover filling over the top, then brush with the melted butter and remaining oil and sprinkle with the water.
7. Bake for 35 to 40 minutes until deep golden and set in the middle. Rest for 10 minutes and cut into squares.

Tips

• Keep the filo under a damp towel, because dry sheets crack. Roll loosely, since a tight roll stays dense while a loose one puffs and crisps.
• Sirene is salty, so taste the cheese before adding any salt. For a milder pie, replace a third of the cheese with cottage cheese.