First, turn your oven on to 375°F (190°C). Put a little oil in a 9x13 inch baking dish.

Heat olive oil in a big pan on medium heat. Add the onion and cook until it's soft, about 5 minutes. Add the garlic and cook for another minute, until it smells good. Don't burn the garlic!

Add the chicken, salt, pepper, paprika, and thyme to the pan. Mix it all up and cook for a few minutes, so the flavors mix. Then, put this tasty mix aside.

In a different, medium pot, mix together your flour and about a 1/2 cup of your chicken broth. keep mixing until smooth.

Add the rest of the broth to the pot and cook on medium heat, mixing all the time, until it gets thick. This makes the base of your creamy sauce.

Take it off the heat and add the sour cream, cottage cheese, Parmesan, and eggs. Mix until it's smooth. This is your creamy, cheesy sauce!

Carefully open the phyllo dough. Put one sheet in the baking dish. Brush it lightly with a little melted butter or oil (you can skip brushing every layer and just do every other one – it will still taste great!). Do this with two more sheets, putting them on top of each other.

Spread about 1/3 of the chicken mix evenly over the phyllo.

Add another three layers of phyllo, brushing each with butter or oil.

Do steps 8 and 9 two more times. You'll have layers of chicken and phyllo. You should finish with phyllo on top.

Pour the creamy cheese sauce evenly over the top layer.

Bake in the oven for 30-35 minutes, until the top is golden brown and the filling is bubbly. Watch it so the phyllo doesn't burn. If it gets too brown, cover it loosely with foil.

Let the Strukli cool for about 10 minutes before cutting and serving. This helps the filling set.