400 g filo pastry sheets
600-700 g nettle (spinach, sorrel, salt bush)
1 cup bulgur
onions - 2-3 heads old, 1-2 leeks or 1 bunch fresh
3/4 cup sunflower oil
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The bulgur pour 1 cup hot water, cover tightly, and allow to swell. Chopped onion stew in a little oil. Add chopped zelenishi and sauté 2-3 minutes. Mix with the bulgur. The mixture add salt to taste. Namaslyava is one crust. On it is placed second namaslyava and sprinkle the filling. Wound on a roll and place in greased pan. As line up all the sheets sprinkled with remaining oil. Bake in a preheated oven at about 190 C. Bake banitsa immediately cover tightly to soften. Serve with yogurt or kefir.