Beat the eggs with the flour and season the mix to taste with black pepper. Distribute the ready dough in a tray with a diameter of 15 3/4″ (40 cm), that has been buttered and laid out with paper towels ahead of time. Bake 5-7 minutes at 410°F (210 °C).
Once baked, place it on top of a damp cloth and roll it up. Clean the nettle, put into a large pot and add boiling water over it. Blanch for around 2 minutes, rinse with cold water, squeeze and cut it finely. Cut the onions finely and saute them in oil for 10-15 seconds and sprinkle them with crushed walnuts. In a deep bowl, place the nettle, crumbled cottage cheese, onion and yoghurt. Stir well.
Spread the filling over the dough. Roll it up and transfer it to a buttered baking dish. Place all the products for the sauce (tomato paste, garlic, oregano and olive oil) in a bowl and a mix very well.
Then pour the sauce over the roll and bake for about 10 minutes in a pre-heated 392°F (200 °C) oven.