How to make
First, prepare the filling. Chop the Hamburg salami into small cubes, put them in a bowl where you'll be mixing the rest of the products for the filling. Add the drained corn from the can, the finely chopped olives and pickles. Knead these products.
Now start arranging the Phyllo Pastry Pizza. Smear the bottom and sides of a rectangular tray with a little oil. Lay out the phyllo pastry sheets, take 1 and fold it to create a harmonica-like tube. Put it in 1/3 of the tray, fold another 2 sheets the same way next to it to cover the entire bottom.
Grate 1/2 the feta cheese on top, place sheets on top. Smear with part of the tomato paste and then part of the filling. Make the next layer with feta cheese again and continue in this order until out of products. Finish off with phyllo pastry sheets.
Now make the topping: beat the eggs and to them add the yoghurt mixed with the baking soda, beat well and pour this over the Phyllo Pastry Pizza.
Bake at 360°F (180 °C) until ready. Shortly before it's ready, grate 7 oz (200 g) cheese on top and bake until it melts.
