Prepare two types of dough. The first batter - White involved with lukewarm water (about 200 ml), equal tsp salt 2 tbsp vinegar and flour. We need only two sheets. Divide into two balls, one slightly smaller than the other. Allow to rest and during this time the main Knead dough - egg. The second test - is a nice break eggs, add equal tablespoon salt, 1/3 cup milk and 3 tbsp vinegar. Knead the flour with medium hard dough, which divide 6 balls. Spread in greased baking pan (mine is 38 cm in diameter). Roll out the larger ball of white dough and spread it in the pan, so that its ends cover the walls. Place in a saucepan with salt water to boil. Of the six balls of the egg dough is rolled sheets, which should be roughly the size of the tray. Each sheet is cut into 4 pieces each and boil in salted water (for lasagna). Cooked and drained leaves are arranged in the tray on pre-event leaves of dough. Red boiled leaves and sprinkle with crumbled feta cheese and melted butter (or sunflower oil), back row boiled leaves crumbled feta cheese, butter and so on until end lists. Cover with a sheet of wordy separated white dough. Pour the banitsa with melted butter and bake in a preheated oven at 180-200 C for about 1 hour. During baking sheet by foil, so as not to burn the top. Baked banitsa sprayed with water and cover with a towel to smother.