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