Byrek me spec (pepper byrek)

Instructions

1. Grill the peppers in the oven at 220 °C for 20 minutes, turning them, until the skin blackens.
2. Place them in a closed bag for 10 minutes, then remove the skin and seeds and cut the flesh into strips.
3. Cook the strips with the olive oil, chopped tomato and paprika for 5 minutes, then leave to cool.
4. Preheat the oven to 180 °C. Mix the eggs, fromage blanc, crumbled feta, salt, pepper and parsley.
5. Melt the butter and layer three sheets of filo, brushing each with butter.
6. Spread half the cheese mixture over the pastry, then half the peppers, roll into a spiral and arrange as a snail in a buttered dish.
7. Brush with butter and egg yolk, then bake for 35 to 40 minutes until nicely coloured.
8. Let it cool for a few minutes before cutting.