Valcea banitsa

Submitted by enr on 06 Apr 2008
400 g feta cheese
500 g mushrooms
350 g bacon
5 eggs
750 g filo pastry sheets (1 and 1/2 package)
sunflower oil
Mushrooms stew in a pan with a spoonful of salt, but without oil, to preserve their authentic taste. Once cool, add them to a broken egg and 2-3 tbsp sunflower oil. In a separate bowl, crush the feta cheese, add two eggs and a little sunflower oil and mix everything well. If the mixture is too dry (standing on the chunky), add a little yogurt. Bacon cut into small pieces, which are rolled in a broken egg. On bottom of greased with a little sunflower oil pan put a sheet of phyllo. Side of the table is spread to others and on it evenly with a spoon is applied to part of the feta cheese, cover with second crust and spread it on the mushrooms. Cover with a third crust that put bacon bits. Three sheets rolled together into a roll and put in the tray. Prepare 4-5 rolls until the tray is full, but not packed. Top cover with two sheets of sheet, as the ends are tucked inside for a better look. In the court of the feta cheese mix the egg and pour over the banitsa. Spread evenly top with a spoon to not remain dry crust. Sprinkle in herbs and baked for about 30 minutes in a preheated moderate oven - to give a brown crust.
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06 Apr 2008