1 lb 9 oz grated gruyere
9 oz butter
3 eggs
1 lb 2 oz milk
Pastry: 3 C flour, 1 C yogurt, 5 T butter, salt, water
Place flour in bowl, add yogurt, melted butter, salt, and as much water as needed to make pliable dough. Divide into 4 leaves and roll out.
Butter a pan, lay pastry leaf on it. Brush with butter and sprinkle with 1/3 of gruyere. Layer dough-cheese-dough-cheese etc, brushing each layer of dough with butter. Top layer should be dough, brush with butter and make incisions with sharp knife. Beat eggs and milk, pour over top. Bake in med. oven til brown.