A beautiful melt-in-your-mouth pie, it looks decoratively and is quickly made. I advise you not to use the thinnest pie layers as it will be harder for you to work with, because of the filling they soften and the layers start tearing. I used very thin layers and barely rolled the roll which then had to be cut into pieces and gave me a little hard time, but the end result was superb, the pie was lovely, juicy and airy.


  • 400 g of filo layers for pie
  • 2 eggs
  • 2 tbs corn flour
  • 200 ml of liquid yogurt
  • 100 ml of oil
  • half a tablespoon of salt
  • 1 tsp of baking powder
  • 2 tablespoons of sour cream
  • 150 g of grated cheese
  • 150 g grated ham
  1. Mix all the ingredients for the filling (except cheese and ham). 
  2. Open the filo layers and apply 3 tablespoons of the filling on each layer. Make sure you keep a little bit of filling aside, you'll need it in the end to apply it over the whole pie.
  3. When you reach the last crust, put filling and apply cheese and ham all over the surface and roll in a roll.
  4. Then cut out the ends of the roll about 4 cm thick, and cut the rest of the roll into triangles (see pic).
  5. Then, on an oiled baking tray, arrange the triangles in the shape of the sun and place the cut edges in the middle. A pan size of 24 cm is sufficient.
  6. Coat the pie with the rest of the filling, sprinkle centre with mixed seeds, and the triangles with sesame seeds. Bake in preheated oven at 200 C degrees for about 40 minutes or until well browned.
  7. After baking, allow it to rest for 10 minutes, then serve.