1 piece of phyllo dough – 160 g

1 tablespoon of butter – to apply to the baking dish – 10 g

For the filling

2 tablespoons of olive oil – 20 g

3 shallots – 25 g

2 cloves of garlic – 3.5 g

Leafy green part of 1 leek – 20 g

1 handful of spinach – 100 g

½ bunch of chard – 140 g

1 handful of walnuts – 15 g

1 bunch of dill – 40 g

½ bunch of parsley – 40 g

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon of red pepper powder

3 – 4 tablespoons of curd cheese – 60 g

For the liquid mixture

3 tablespoons yoghurt – 130 g

2 eggs

½ cup milk – 85 g

¼ grated nutmeg

For the filling

1. Place the pan on the stove and heat it up.
2. Add olive oil to the heated pan.
3. Add the chopped shallots and sauté for a few minutes.
4. Add the finely chopped garlic.
5. Add finely chopped leek and mix everything together.
6. After the leeks have softened slightly, add the finely chopped spinach and chard and stir until the greens lose volume.
7. Add the finely chopped walnuts and combine.
8. Turn off the heat.
9. Add the finely chopped dill and parsley and combine.
10. Add salt, black pepper, and ground red pepper, stir and let it cool.
11. Add the curd cheese to your cooled filling, stir briefly, and let it cool completely.

For the liquid mixture

1. Place your mixing bowl on the counter. 
2. Add the yoghurt, eggs, milk, and grated nutmeg, and whisk until everything is combined. 

To combine

1. Place your phyllo dough on the counter. Pour the liquid mixture you have prepared over the phyllo dough, setting aside 1/3 of it, and spread it with a brush.
2. Spread the filling evenly over the phyllo dough. Fold the phyllo dough from each 2 ends towards the centre.
3. Brush butter on a rectangular glass baking dish. Slice the pastry into half and place the two pieces side by side on the buttered glass baking dish.
4. Pour the liquid mixture you set aside over the pastry. Let it sit for 8 – 10 minutes for the phyllo dough to absorb the liquid mixture.
5. Bake the pastry in a preheated oven at 180 degrees for 35 – 40 minutes.
6. Let the baked pastry rest for 10 minutes, then slice and serve.