A tip: In many Turkish stores you can buy dough plates, which are used for example for Börek. They are just as suitable for the banitsa. Because to prepare the dough itself is relatively complicated.
If you want to try it anyway: preheat the oven at medium heat. For the dough, mix the flour with vinegar and salt and knead until soft. Then rest the dough for an hour.
In the meantime, rinse and finely chop the spinach. Then steam it in butter until soft. After cooling, mix with the crumbled feta and yogurt.
Then roll out the dough and cut into five narrow plates. Butter a baking dish, cover the bottom with a sheet of dough, spread it with melted butter and then with a layer of spinach. Now repeatedly place a pastry plate on top, spread with the spinach layer and pour liquid butter over it.
Continue making alternately until everything is used up together and then bake over medium heat.
Important: Always end with a pastry sheet.
Our tip: Use the young, tender spinach from the farmer’s market!
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