Cut the onions into rings, breasts and pickles into cubes and sauté them in the butter. Beat the eggs, add crumbled feta cheese, season with savory and add them to the stew mixture.
Take 5 phyllo pastry sheets, smear each with butter and place them on top of each other. Insert the stuffing and fold the sheets to avoid spilling. Roll up and make incisions on the surface.
The rolls are coated with butter and baked in a preheated oven at 392°F (200 °C). Bake for 10 minutes.