Mix the feta, cottage cheese and cheddar together using a fork until combined. Season with a few grinds of black pepper. It shouldn't need salt as the cheese is salty, but taste and add if needed. Stir in one of the beaten eggs, and set aside.

Line a baking tray or two baking sheets with baking parchment and heat the oven to 200C/180C fan/gas 6. Lay the pastry sheet out on a board – it should measure around 35 x 23cm. Cut off a 2cm strip at one end and discard. Cut out 15 squares, about 7 x 7cm.

Spoon a scant tablespoon of the cheese filling over one corner of each dough square, and flatten the mound slightly. Form the boureka by folding the other corner over to cover the filling and form a triangle. Press firmly along the outer edges of the triangles to seal, pushing out any air as you do. If it won’t stick, brush the edges with a little of the second beaten egg or a little water. Press along the edges using a fork to make sure they are properly stuck and create a nice pattern. Repeat until you have used up the pastry and filling.

Brush the tops of the triangles with the second beaten egg and sprinkle over the sesame seeds. When you have formed all the bourekas, bake for 20-25 mins until golden brown, puffed up and cooked through. Leave to cool slightly on the trays on wire racks. Eat warm as they are or leave to cool and slice open slightly crosswise, leaving the folded side joined so you can open it up slightly without breaking it in two. Stuff with slices of hard-boiled egg, harissa and pickled cucumbers.