Corey spread, cover with a cloth and leave until the filling is prepared and the mixture spreadable. For the mixture spreads can be used melted butter, fried 1 tbsp paprika butter (the butter is placed in a pot on medium heat, waiting to begin to fry and then add paprika, stir and remove from the heat to not burn pepper) or sunflower oil (of it nothing more he does). Mix eggs and yogurt, add the oil and mix. If you use butter and it gets seedy in cold milk, do not worry - this is not a problem. For the filling stir the eggs, the feta cheese and 1 tbsp yogurt. Tray, which will bake the banitsa smeared plenty fat of your choice. Suitable rectangular tray with 30-40 cm long side and short side 25-30 cm, I used the tray from the oven. Sheets are cut in half - from 3 sheets are 6 semi-circle. Put one on another. The top layer is coated on the edges with a mixture spreads. Then dished part folds to about 1/3 of the height (see photo 5). At the bottom of the folded crust put stuffing - length as long tray, which will stack the rolls (see photo 6). Both sides of the folded semicircle rolled to the middle - formed almost a rectangle, and then wound roll, which is placed into the prepared pan. Thus coated, rolled and rank all the sheets. With the remaining mixture spreads Spread plenty ordered rolls and bake in a preheated 180C oven until ready - I bake until golden brown, then turn to foil and finally may possibly uncover 5 minutes for crispy crust, total about 40-45 minutes. Remove from oven banitsa Wrap in a towel and leave it for 10-15 minutes before serving. * 1 cup = 250 ml * Since I have taken only source winding and lubrication.