Summary

Ingredients

• 8 sheets dough (filo or Yufka dough), alternatively 6 sheets puff pastry (frozen)
• 5 tomato (s), diced
• 1 bell pepper (s), diced
• 2 onion (s), cut into rings
• 2 spring onions, cut into rings
• 300 g sheep cheese, rouhly diced
• Olive oil or melted butter
• salt and pepper
• a lot oregano
• 1 egg yolk

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Instructions

1. Sprinkle the individual yufka leaves with water (this makes them easier to handle) and place in a large baking dish (approx. 40 x 25 cm). Brush with melted butter or olive oil and place four layers of the pastry sheets in the pan.
2. Note: If you use frozen puff pastry as an alternative, you need a total of 6 plates. Roll out 3 of them thinly into a large one (i.e. place the individual plates on top of each other with a slight overlap and then roll out).
3. Peel the onions, cut into rings and let them brown lightly in a pan with fat.
4. Now put the diced tomatoes on the dough - mixed with the diced bell pepper, the spring onion rings, the browned onion rings and a lot of coarsely diced sheep`s cheese. The whole thing is seasoned with pepper and salt and plenty of oregano. Finally, pour some olive oil over it and close four layers of strudel pastry or a large, thinly rolled-out sheet of puff pastry (again made from three sheets of puff pastry as described above).
5. Bake in a preheated oven at 200 ° C for about 45 minutes. Then whisk the egg yolks, spread over them and put in the oven for another 15 minutes. Serve immediately.