Round baking pan about 12″ diameter
1 lb pack of Phyllo Pastry Sheets, #7 ( the thicker ones)
4 oz melted butter
For the filling
2 c crumbled cheese
3 eggs
1/2 c yogurt or milk
1 ts backing soda
For the topping
2 eggs
1/2 c sparkling water or milk
Prepare the filling by mixing the ingredients with a fork. Melt the butter. Oil the pan.
Turn the oven on 375° F.
Unfold the phyllo sheets.
Place one sheet on a parchment paper and butter it generously with a brush. Place another layer on top and butter again. Spoon 2 tbs of filling into a 1/2-inch strip on the long side of the phyllo and about an inch from the edge. Follow with another two layers of buttered phyllo. Pull the edge of the parchment paper and start rolling the dough into a tube. Form the filled dough into a coil and transfer to the center of the pan. Repeat this process until you finish the filling, forming concentric circles (like a snail shell).
Whisk two eggs with sparkling water and pour over the Banitza. Bake for about 45 minutes until golden brown. Serve hot with honey and Ayrian.