Wash the sorrel and clean it. Chop it finely. Wash the green onions, cut off the tips and chop them into round slices.
Melt the butter in a pan and saute the onions and sorrel a little. Add the cottage cheese and black pepper. Divide the dough into 8 equal-sized balls of 2/5 cup (100 g) each. Roll out each one into an ellipse of about 10″ (25 cm) in diameter.
Distribute the mixture evenly and roll each one up, forming a knot. Do this for all the phyllo pastries.
Place them in a shallow oven dish, covered with baking paper. Smear the beaten yolk and the milk on top.
Bake in a preheated 392°F (200 °C) oven to a golden crust.