Ingredients

• 1 package phyllo dough (about 16 sheets, thawed if frozen)
• 4 large eggs
• 1 cup plain yogurt (preferably Bulgarian-style or whole milk)
• 1/2 teaspoon baking soda
• 1 1/2 cups feta cheese, crumbled
• 1/4 cup butter, melted
• 1/4 cup sunflower oil (or any neutral oil)

Instructions

1. Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, yogurt, and baking soda. Stir in the crumbled feta cheese until combined.

2. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or melted butter.

3. Layer the Phyllo Dough: Place one sheet of phyllo dough in the baking dish and lightly brush it with a mixture of melted butter and oil.

4. Repeat with 4-5 more sheets, brushing each one.

5. Add the Filling: Spread a portion of the egg and cheese mixture evenly over the layered phyllo sheets.

6. Repeat Layers: Continue layering 4-5 sheets of phyllo dough (brushed with butter and oil) followed by a layer of filling, until all the filling is used. End with a layer of phyllo sheets on top.

7. Cut Before Baking: Using a sharp knife, score the top layer into squares or diamonds for easy serving after baking.

8. Bake the Banitsa: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.

9. Cool Slightly and Serve: Allow the banitsa to cool for about 10 minutes before serving. Enjoy warm or at room temperature.