Banitsa with sauerkraut and smoked bonito

Ingredients

• a jar of smoked bonito
• half a head of sauerkraut
• one sprig of leek
• red pepper
• black pepper to taste
• Banitsa crusts (pita type)
• 1 egg

Preparation

1. Wash the sauerkraut. Finely chop the onion, sauerkraut, and fish.
2. Fry the leeks until soft and add the chopped sauerkraut with a little cabbage juice and bring to a boil.
3. When the cabbage is soft, remove from heat. Add the fish pieces, black pepper to taste, and a little of the olive oil from the jar. Mix well.
4. Prepare the pie crusts by spreading a little butter on them. Spread some of the filling with the sauerkraut and fish and roll up. Repeat until you run out of filling or crusts.
5. Arrange the rolled rolls in a pre-greased pan as you like.
6. Brush the crusts with the beaten egg.
7. Place in a preheated oven at 180°C and bake until golden.
8. Serve with a glass of red wine. Cheers!