Makes 12


  • 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.