500 g filo pastry sheets
300 g of ham or bacon
200 g melted cheese or feta cheese
100 g mushrooms
Mushrooms, pre naryazani finely stew. The meat is cut into small cubes, cheese scraped in large pieces grater. Add spices and mix well. Pan banitsa be cut into strips of 12-15 cm width and length of the short side of the peel (about 30 cm). Spread Brush with melted margarine and at one end is placed in 1-2 tbsp of filling (depending on the size of the spoon). Turn on the rolls, the edges bend inwards, not relegated to filling. Separately, break the eggs into a deep bowl. Dip the pirozhki in egg, then in bread crumbs and fry in a hot pan. Drain on paper towels.