Let’s make sun-dried tomato and manouri cheese pastry pouches. Drain the sun-dried tomatoes, finely chop them. Break 2 eggs and whisk. Crumb the manouri cheese. Add the sun-dried tomatoes, yoghurt, the dill, pepper. Pour the eggs while mixing. Oil a baking pan with 1 tbsp of olive oil, so that the pouches won’t stick to it. Spread the sheets of kourou pastry and cut 12 square pieces out of each sheet. Divide the filling between the square pieces of kourou pastry. Seal the pastry by joining all the corners together, shaping a pouch. Arrange the pastry pouches on the pan. Put the egg yolks and the rest of the olive oil in a bowl and beat. Spread the egg yolk-olive oil mixture over the pastry pouches. Bake in preheated oven at 180C for approximately 25-30 minutes, until the pastry is cooked and it turns light brown. Remove the pastry pouches from the oven and set aside to cool off for 10 minutes. The pastry pouches are served cold or lukewarm.