The leeks are cleaned, cut into rounds, and sautéed in lightly heated oil or butter on the stove. A little before the leeks become tender, add the chopped parsley, 50 ml of MyDay milk, a pinch of salt, and black pepper. Sauté the mixture for 2 minutes, then add the crumbled MyDay cheese. In a cup, mix flour, a little water, and one beaten egg, and stir well.
Preheat the oven to 180-200 degrees Celsius. Grease the baking dish and place one sheet of phyllo dough in it. Distribute the prepared mixture evenly over a few sheets of dough, which are then carefully rolled up and placed in the dish. Brush the pie with butter and pour over a mixture of one beaten egg and the remaining MyDay milk. Bake in the oven for 40-45 minutes, then cover with a towel for 20 minutes after removing. Serve the pie with a cup of MyDay yogurt made from 100% cow's milk.