Preheat oven to 380 degrees F/ 200 degrees C. Grease very well a 11-12 inch/ 28-30 cm round pan.

In a large bowl break the cheese into fine crumbs. If using ricotta or cottage cheese, just mix it.

Add the eggs and whisk very well, until combined. Add yogurt and baking soda and whisk until almost smooth (there will be cheese crumbs, which is just fine).

Extend the phyllo sheets on the kitchen counter or on the table. Brush the whole sheet with melted butter. Spread about 2-3 tablespoon of the filling on top, all around the sheet. Start rolling it from the longer side into a thin roll. Place the roll inside the pan, around the edge. Continue the process, placing each new roll at the end of the previous so that they create a large roll similar to a snail shell. Make sure the rolls have filling evenly spread around and are not dry.

When all the pastry sheets are arranged in the pan, if you still have any filling and butter left, spread them on top of the banitsa.

Bake for about 35-40 minutes or until golden brown.

Cover the banitsa with clean kitchen towel for few minutes after it is removed from the oven.