- 1 package (1/2 kg) buckwheat phyllo
- 4 eggs
- 300 g blanched chopped nettle
- 350 g crumbled cheese
- sea salt
- olive oil
Whisk the eggs, add cheese and blanched chopped nettle. Salt per taste. Fill per two greased phyllo sheets and wrap in a roll. Grease each roll before baking with olive oil. Bake on 220 degrees about 30 minutes.