Cheese Pastry (Banitza) with Spinach and Aromatic Herbs
Ingredients: 1 tea cup of fresh milk, 1 tea cup of grated cheese, 1 kg of spinach, 1 tea cup of oil, 3-4 eggs, 1 small head of onions, by 1 bunch of parsley and fennel, ¾ teaspoons of baking soda, 1 teaspoon of salt, flour (as necessary), yoghurt to garnish.
How to prepare: Spinach is cleaned, cut and stewed with some salt and water. It is well strained and mixed with the cheese, 2-3 teaspoons of oil, the eggs, grated unions and aromatic herbs, roughly cut. Dough is kneaded out of the fresh milk, the remaining oil, baking soda, salt and flour as necessary. The dough should be of a rolling hardness. It is divided into two halves and each one is rolled out into a sheet of a size not bigger that the baking dish. One sheet is spread into the oiled dish and its edges are knitted upwards. The filling is uniformly spread on it and then is covered by the other sheet. Both sheets are sealed by fingers as not to open. The cheese pasty is sprinkled with oil and baked into a moderate oven. It is served with yoghurt.