How to make
Peel and finely chop the onion and fry it for 7-8 minutes in the oil with a pinch of salt.
Meanwhile, peel and cut the potatoes into thin slices. Add them to the onion and stew for 15 minutes on moderate heat.
Stir from time to time without worrying that the potatoes will break after they soften.
Strain the vegetables from the fat, saving the oil if desired.
Beat the two eggs with a pinch of salt.
When the potatoes have cooled slightly for 4-5 minutes, pour the eggs into them, crumble the cheese and season with two pinches of black pepper.
Melt the butter over low heat.
Grease a baking pan with an approximate diameter of 9″ (24 cm) with it. Place 5 of the filo pastry sheets in it, smearing each one with butter. Leave the ends sticking out.
Pour the pie filling onto the filo pastry sheets. Place the remaining two sheets, smearing them again with the butter (if you don't have enough, you can melt more or use the strained oil from frying the vegetables). Fold the protruding ends inwards.
Beat the third egg with a pinch of salt, a spoonful of yogurt and a spoonful of the oil.
Spread or just pour the savory pie with this mixture.
Bake in a preheated oven at 360°F (180°C) until golden brown.
Enjoy your meal!
* You can replace potatoes with zucchini or 50/50. For variety, you can always combine with other vegetables or add sausage.
The savory filo pastry pie is ready.
