5 medium size pumpkin,1 teaspoon salt, 1 teaspoon sugar, 1/2 cup chopped dill, 1/2 cup mint, 4 eggs, 2 glasses of yoghurt, 3 tablespoons of melted butter, 6 pieces of ready pastry, 1/2 glass of melted butter.
Wash, dry and scratch the pumpkin’s top. Grate them in a bowl. Add some some salt and stir it. Put into a sieve, thoroughly wring out the water. Put them into the bowl again. Add sugar, dill, parsley, mint, and 1 egg and stir them. Stir 3 eggs in another bowl and add yoghurt and 3 spoons of margarine, mix together and put it aside. Grease the pastry tray. Cut 3 or 4 cm wide of the edges of the pastries and throw them away. Put three of the pastry over the tray. Brush with melted margarine over the pastries. Put the mix of pumpkins into the pastries and add yoghurt mix of 3/4 into the pastry. Put the rest of the yoghurt mix top of the pastry. Put it into the oven with middle heat. Your pastry will be ready for you for 25-30 minutes Cook until brown like a pomegranate. Cut to the desired size pieces and serve.