500 grams filo pastry sheets
5 large eggs
400 grams Bulgarian white cheese or feta crumbled
250 grams plain natural yogurt plus extra, to serve
125 ml rapeseed oil
50 ml cold water
2 tbsp butter
Preheat your oven to 190 C/ 170 C fan. Lightly grease 2 x 30cm springform cake tin with a little oil.
Crack the eggs into a large bowl and beat.
Crumble in the white cheese. Add the yogurt, oil and water and combine well.
Unroll the filo pastry, and working with one sheet at a time lightly drizzle four dessert spoons of the egg/cheese mixture over the top. You don't want to saturate the pastry, just sprinkle it evenly over the sheet.
Loosely roll the sheet of pastry up like a log and place into your prepared baking tin in a spiral shape.
Repeat with the remaining layers of pastry.
If there is any mixture left, drizzle it over the top of the rolls of filo. Dot with butter and bake for 45 minutes, until golden.
Leave to cool for 20 minutes before slicing. Serve with extra yogurt.
Leftovers can be kept in an airtight container at room temperature for 2 to 3 days. Do not refrigerate as this will cause the pastry to go soggy.