Sheets for the banitsa left at room temperature to soften, but not taken out of the package only when thawed and open tender. Spread out. Prepare the stuffing for the banitsa yogurt, flour, the feta cheese, salt, baking soda and eggs (all mixed and stirred). Take 2 sheets of phyllo, from one end slightly bend, put the top of the stuffing plus cut at length pieces skinless sausage. Twist peel with stuffing roll and makes every 2 leaves peel. Arrange rolls in a greased pan sparingly, best rectangular, or in a round tray rolls can break. Place 10-ish tablespoons sunflower oil become hot and cut places of the banitsa pour the heated sunflower oil. Bake until golden. When the banitsa is ready, sprinkle with fresh milk or buttermilk. Turn the tray with newspaper, and cloth over it to keep soft. Cut into pieces.