Banitza (Bulgarian Phyllo Dough With Feta)

• phyllo (filo) dough - 1 package
• feta cheese - 0.6 lbs (preferably Bulgarian)
• 2 eggs
• plain yogurt - 1 cup
• baking soda - 1 teaspoon
• butter - 4 tbs

1. Whisk eggs and add feta cheese broken in crumbs. Whisk mixture. In a separate cup, mix the yogurt and baking soda and keep mixing until it rises, then add to the eggs/feta mixture.
2. Heat up the butter in a small pan.
3. Filo dough - make sure you're working with the filo dough in room temperature. Once the package is open, you need to work quickly because the sheets dry up really fast.
4. Take each sheet and lay it in a greased pan, pour a little bit of the butter and a little of the yogurt mixture. Then add a second sheet and repeat. Continue doing until all of the egg mixture has been used up.
5. Cover with a final 2 layers of filo and butter. Cut up in pieces and pour in the remaining butter.
6. Bake at 350F for about 25min or until golden.

phyllo, feta cheese, eggs, baking soda, butter

Taken from www.epicurious.com/recipes/member/views/banitza-bulgarian-phyllo-dough-with-feta-50048583 (may not work)