NOTE: Keep the pastry sheets in the fridge. Take them out one at a time.

Start by mixing halloumi, kasseri, cream cheese, and egg. Add the onion flakes and season with pepper. Add the sunflower seeds and stir the mixture well.

Flour your bench and start rolling out the first pastry sheet. Move the rolling pin back & forth. Every few seconds, turn the sheet 90 degrees and upside down.

When it gets about 20 × 25cm / 7.8″ × 9.8″, flour it well and fold it in half, twice. Pass the rolling pin over the sheet, stretching it in all directions. Unfold it carefully. Smooth it with the rolling pin.

Repeat this folding process when it gets to 40 × 30cm / 15.7″ × 11.8″. The final size has to be the app. 50 × 60cm / 19.6″ × 23.6″ and it should be translucent.

Brush the whole surface with olive oil. Cut it into 6 strips. Put a spoonful of filling near the edge of each stripe.

Fold each stripe in such a way as to enclose the filling and create a triangle. Lift the bottom-right edge and fold it to the left. Lift the bottom left edge and fold it to the right. Continue until you reach the other end of the stripe.

Repeat the process for the rest of the pastry sheets.

Arrange the triangles on baking sheets covered with baking paper. Brush them with olive oil.

Bake in a preheated oven, at 190°C / 375°F, for 35 to 40min until their golden brown. Enjoy!