Combined the yoghurt, milk, oil and egg and set aside.

Dice and saute the onion and garlic. Once soft, add the hazlenuts, shredded kale, chiffonade mint and stock.

When the stock has reduced, crumble in cubes of feta and turn of the heat.

Brush the yoghurt mixture on a sheet of phyllo and add another sheet over the top. Repeat until you have 4 sheets stacked and washed with yoghurt. Add 1/3 of the filling along the top side of the rectangle and then roll until you have a filled cylinder of pastry.

Transfer the cyclinder to a baking sheet and coil it on itself so that you have a swirl.

Repeat and continue forming the swirl with the two additional cyclanders.

Brush the remaining yoghurt mixture on the swirl and then bake in the oven until golden brown, around 20 minutes at 170°C.