Banista

Preparation

1. Preheat the oven to 200°C.
2. Crumble the feta and finely chop the mint.
3. Beat the eggs and yoghurt together, then add the feta and season.
4. Melt all the Belleville-sur-Vie butter.
5. Add the chopped mint to 50g of the butter and set aside for the end.
6. Brush the filo pastry sheets with the melted Belleville-sur-Vie butter on both sides, and stack them in layers of three.
7. Place a line of the feta stuffing on top of each one of the four stacks, before rolling them up lengthwise.
8. Lay the first roll around the edge of a 24cm cake tin, then continue adding rolls in an inward spiral pattern.
9. Sprinkle the banista with sesame and pumpkin seeds, and bake for 25 minutes.
10. Remove from the oven, brush with the mint-butter mixture and serve!