How to make
Divide the filo pastries in half widthwise, so that you get two rectangles (not two long strips). There are 6-8 filo pastry sheets in the package and we will get 12-16 filo pastries.
Mix the eggs with the yogurt and Himalayan salt. Grab the first half of the filo pastry sheet, spread it with the dairy mixture (using a silicone brush), sprinkle along the middle with a handful of cottage cheese and a pinch of savory herb.
Fold into a square (as shown in the pictures), by first tucking the two sides inward and then folding in thirds.
Spread on both sides with sunflower oil and fry with minimal fat in a pan with a non-stick coating, until golden brown. Do the same with the rest of the filo pastry sheets and fry several at a time (2-3 pcs. or however many you can fit in the pan).
Turn them from time to time, so that they are evenly fried. If you want them to be healthier and our pan is suitable, bake them in a non greased pan, since you have spread them with sunflower oil and that is enough, but it can be a little slower.
Serve them warm for a hearty breakfast or as a tasty addition to a fresh salad at lunch. They go very well with ayran too!
Wonderfully delicious!
