5 cups (1 kg) flour
2 cup (400 g) bulgur
1 cup (200 g) crumbled feta cheese
1/2 cup (100 g) fat
From the sifted flour, salt and water is kneaded dough, which is rolled into sheets. Peel baked to Vrashnik or on the stove plate and cover with a cloth to soften. The bulgur is boiled with some of the fat and salt to taste. Once cool, add it to the egg and crumbled feta cheese. In tray smeared with grease, put the peel one by one, sprinkle with oil and stuffing. The banitsa bake plate on the stove. By red on one side, turns to bake the other side (at conversion put particular board or another tray). Finished banitsa was capped to tender, cut and served with ayran (yogurt).