Banitsa

In Bulgaria we have a traditional urban pastry called banitsa. It's very delicious. Naturally we eat it for breakfast but it can be an entree too. We often eat it with yogurt or with honey.
On New Years Eve we make a banitsa with little cornel-tree branches in it. If in your piece there's 1 branch that means "health"( you'll be healthy all year). If you have 2 branches that means "happiness"( you'll be happy all year) and so on.

Here is a quick recipe for banitsa:
First you have to prepare:
#1.    A package of thin filo sheets spread on the table. Make sure they lay flat and are defrosted to room temperature.
#2.    A bowl, in which you should mix crushed Bulgarian Feta cheese, beaten egg, and a little natural flavor yogurt. The measurements of those are based on a personal preference. In general, the mixture should be soft, not liquid, dominated by the Bulgarian cheese and held together by the egg and yogurt.
#3.    A small bowl with some melted butter and prepare a brush beside it.
#4.    A round pan to the size you desire. Grease and line the pan a thin layer of oil and flour.
#5.    The oven, preheated to 375 to 400F
Then comes the actual process:
#1.    Assuming the filo you have is thin, it is recommended to use two to three sheets per roll. By lifting half a sheet at a time, drip with the brush a few drops of butter in between the sheets you are going to use for the first roll. This way when baked, the filo sheets stay separated and crisp. Do the same for the top sheet too on which you will put the filling.
#2.    With a spoon, spread a row of the mix just inside the outer edge of the filo sheet. Next, gently lift and roll the first roll from one edge to the other – being careful not to press so the filo stays crisp and airy.
#3.    Place the first roll in the pans outer edge.
#4.    Repeat this process and complete the spiral in the pan from the outer edge to the center.
#5.    Brush the banitsa spiral with more butter, and bake for 20 minutes, or until the crust becomes golden from the top and bottom.
#6.    Best to eat when still hot.
Enjoy your banitsa!