Bulgarian Spinach Banitsa with Feta

Ingredients

• 6 sheets phyllo pastry
• 5 oz spinach
• 3 oz feta, crumbled
• 1 egg
• 2 tbsp plain yogurt
• 1 tbsp melted butter
• 1/2 small onion, diced
• 1 tomato, diced
• 1/4 cucumber, diced
• 1 tsp red wine vinegar
• 1 tbsp chopped dill
• Salt and black pepper

Steps

1. Heat oven to 400F and cook onion and spinach until wilted and dry; cool slightly.
2. Mix spinach with feta, egg, yogurt, dill and pepper.
3. Lay out phyllo sheets, brush lightly with butter, and divide filling along one edge.
4. Fold into parcels or rolls and place seam-side down on a baking sheet.
5. Bake until crisp and golden and the egg filling is set, about 20 minutes.
6. Toss tomato and cucumber with vinegar, salt and pepper, then serve beside warm banitsa.

Allergen note: Contains dairy, egg and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.