500 g filo pastry sheets (possibly thicker)
300 g minced meat
4-5 field mushrooms
100 g cheese
Ronen savory, spices for the filling of your choice, salt
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Cut the mushrooms and onion, mix with minced meat, salt and spices and fry. Greased baking tray, which will bake. Spread fried stuffing on half a sheet of peel and curl, starting from filling. Arrange rolled sheets in the tray, sprinkle the top lightly with sunflower oil and a little water and bake at 200 C, while the sheet slightly blush. During this time, grate cheese grater and after the banitsa is almost ready, sprinkle with cheese and savory crumbling. Once the cheese is browned, remove and let cool. To make it more juicy the banitsa sprayed with a little water while hot. Cut it in portions and serve.