500 g filo pastry sheets
750 g fish fillets of your choice
3 leeks onion
200 g of pitted olives cleaned
sunflower oil, lemon juice
pepper, paprika, dry lovage , cumin, salt
Tenderloin sprinkle with lemon juice, lovage, a little salt, pepper. Allow to stand for two hours. Then grind in a meat grinder. Leeks chopped very finely and stew until soft in a hot sunflower oil. Sprinkle with salt and red pepper. Add the fish mince and chopped olives. After 2 minutes, the filling is removed from the fire. In an oiled pan put 1 crust, sprinkle with oil. Was placed on top new crust and put the filling. The banitsa ranks in this sequence, ending with two sheets between which is sprinkled fat. Smeared with beaten egg, sprinkle with caraway seeds and bake in preheated oven until browned. Once removed from the oven, the banitsa with a towel to soften.