Ingredients:
1 package of harmonica Phyllo pastry sheets
2 onions
3 garlic cloves
500 g haricot beans*
500 g roasted red peppers
1 tsp curry (spicy)
1 tsp sweet paprika
Salt, pepper, sunflower, or olive oil
*The quantity is for soaked beans. If dried, use 250 g haricot beans.

Boil the soaked beans until completely cooked. In the meantime, chop the onion, garlic, and peppers. In a saucepan, heat the oil and stew the onions. Add garlic. Once everything has softened, add the spice and the chopped peppers. Stew until the liquid has evaporated. Add the cooked beans and mix all the ingredients well. Divide the filling according to the numbers of phyllo sheets. Since the sheets are pretty thin, use two instead of just one.

Once you’ve filled and arranged all the sheets, grease the top. Before baking, make some small holes in the rolls. This way, steam will escape without cracking the pie. Bake the pie in a pre-heated oven (150°C) for about 20 minutes. You will know the banitsa is ready when both the top and the bottom become golden in color.

Let the banitsa cool down on a rack. To keep it crunchy, don’t cover it.