Crispy Rice Paper Banitsa with Eggs and Cheese

Preheat the oven to 190°C (375°F) and line a baking sheet with baking paper.

In a mixing bowl, combine the 1 piece Eggs size M, 25 gr Cow Yogurt 4%, ¹/₄ tsp Baking Soda, and crumbled 50 gr White Brined Cow Cheese, stirring well until an even filling forms.

Pour the lukewarm 100 ml Water into a wide, shallow dish.

Dip the 40 gr Rice paper wrappers in pairs into the water for 2 to 3 seconds until softened, then lay each doubled pair flat on a clean surface.

Spoon the prepared egg and cheese filling evenly onto the center of each doubled wrapper, fold the side edges inward, and roll up tightly into neat rectangular packets.

Transfer the rolled banitsa packets to the lined baking sheet, arranging them seam-side down with a little space between each.

Brush the tops of all the banitsa parcels evenly with the melted 1 ³/₄ tsp Butter.

Bake in the oven at 190°C (375°F) for 20 to 25 minutes until crisp and golden brown, then let rest for 2 to 3 minutes before serving.