Banista
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Guests 8 people
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Preparation 20 minutes
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Cooking 25 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 12 filo pastry sheets
- 170g Grand Fermage Belleville-sur-Vie butter
- 350g sheep milk yoghurt
- 300g feta
- 4 eggs
- 1/2 bunch of mint
- Black & white sesame seeds
- Pumpkin seeds
- Salt and pepper
And don't forget to grade the recipe:
Preparation
- Preheat the oven to 200°C.
- Crumble the feta and finely chop the mint.
- Beat the eggs and yoghurt together, then add the feta and season.
- Melt all the Belleville-sur-Vie butter.
- Add the chopped mint to 50g of the butter and set aside for the end.
- Brush the filo pastry sheets with the melted Belleville-sur-Vie butter on both sides, and stack them in layers of three.
- Place a line of the feta stuffing on top of each one of the four stacks, before rolling them up lengthwise.
- Lay the first roll around the edge of a 24cm cake tin, then continue adding rolls in an inward spiral pattern.
- Sprinkle the banista with sesame and pumpkin seeds, and bake for 25 minutes.
- Remove from the oven, brush with the mint-butter mixture and serve!
And don't forget to grade the recipe:
