INGREDIENTS:
1 package whole wheat phyllo dough
2 packages low-fat cottage cheese (500 g / about 1 lb each)
1 package skyr yogurt (500 g / about 1 lb)
2 eggs
salt to taste
Mix the cottage cheese, skyr, and eggs in a bowl, and add salt to taste. (Set 2 tablespoons of the filling aside.)
Spread about 200 g of the mixture onto each phyllo sheet and roll it up like a small burek, or leave it flat if you're making a pie.
Arrange the rolls in a baking pan sprayed with oil.
Before putting them in the oven, "drizzle" the rolls with the thinned filling — I usually pour about one tablespoon over each roll (thin the 2 tablespoons of reserved filling with a little water).
Bake for about 40 minutes.
You can add spinach or Swiss chard to the filling to increase the vegetable content.