Mix and combine cottage or ricotta cheese, sea salt and eggs with a fork.
On a clean surface lay out a sheet of filo pastry and sprinkle with some mineral water and sunflower oil. Fold the sheet in half on the long side and smear a tablespoon of the cheese mixture over it. Starting from the long end, roll the sheet loosely over the filling until you have a long filo crepe. Do not press or squeeze – leave the room for the cheese and eggs to spread while baking. Slowly twist the crepe round and round to form a spiral. Repeat for the remaining mixture - should make between 10 and 12 spirals.
Place one spiral quite near another in a shallow, greased oven proof dish. Do not squeeze them together. Leave enough space for the pie to expand during baking.
Mix and combine the remaining filling and oil with sour cream. Smear the top of each spiral with this mixture.
Bake in the oven at 200°C for 40 minutes. After 20 minutes, if the pie top browns too quickly, cover with Alu foil.
Cool the pie a little, divide into pieces and serve with yogurt, kefir or alone.