Cheese and Herbs Borek recipe

Preheat your oven to 200°C.
In a bowl, mash the feta and mix it with the egg, crushed garlic, 1 tablespoon of olive oil. Then add the chopped herbs as well as a few turns of pepper and mix well.
The mixture must be quite soft, if necessary add a little yogurt or sheep's milk. Reserve.
Make 2 piles of 5 sheets of filo pastry and brush each of the leaves with oil using a kitchen brush.
Place the feta-herb mixture on each of the 2 piles of dough and distribute it lengthwise. Roll your filo pastry into a long log with the filling in the center of the roll.
Then roll it into a snail shape in your round dish covered with a sheet of baking paper, starting from the center. Be careful not to handle the filo dough too much, otherwise it will burst when cooked, like mine.
It's prettier when it stays closed.
Brush more olive oil on top of your escargot and sprinkle with sesame seeds.
Place your dish in the oven for about 30 minutes.
Leave to cool and enjoy as a starter or aperitif.

There is no need to add salt because the cheese is already salty enough.