First, prepare the filling. Beat three of the eggs and add the MEVGAL Yoghurt and the MEVGAL cheeses and gently stir. Add the mint and season (not too much salt – the feta is salty). Preheat the oven to 180˚C.
Brush each of the pastry sheets with the melted butter.Place a little of the filling mixture on the edge of each pastry sheet.
Roll the sheet and wrap quite tightly, enclosing the filling and creating a long cylinder. Place the rolls in a buttered tart tin (20cm diameter), creating a spiral. Beat the remaining egg, add the milk, and pour over the pie.
Sprinkle with the black and white sesame seeds and bake in the oven for about 50 minutes , or until the top is golden brown. Serve hot with a green salad dressed with honey vinaigrette