Mix the Greek joghurt with the eggs. Season with salt and pepper. Fry the leeks on a medium heat.

Carefully separate the phyllo pastry sheets and cover the quiche tin with several layers of the phyllo dough. Put the joghurt-egg mixture in it. Arrange the leek over it and sprinkle the cottage cheese on top.

Put in a preheated (200°C) over for 45 minutes. After 5 minutes cover it all with aluminium foil to prevent burning of the phyllo dough. Enjoy!