Phyllo dough

6 eggs

2 or 3 cups of brined sheep's cheese or feta, depending on preference & availability

1 cup of yogurt (I use whole-milk or low fat Greek yogurt)

pinch of baking soda

butter (optional)

Mix the eggs and baking soda, then crumble cheese into the mixture and add yogurt. Butter the bottom of a 9" x 13" lasagna pan and lay down two sheets of phyllo dough. Spread a part of the cheese mixture on top of the dough and sprinkle it with a few tiny pieces of butter. Then lay down two more sheets of dough on the yogurt & cheese mixture and repeat the same process until you use up the yogurt mixture—it's usually around seven or eight layers. In the end, cover the banitsa with two sheets of dough so that the whole surface is covered. For a beautiful golden crust, brush the top layer with egg yolk. Heat the oven to 350 degrees and bake for about 30-35 minutes or until the banitza is golden brown. Take it out of the oven, let it rest for a few minutes, then cut it up in pieces and enjoy!

Makes a great breakfast.