How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 180°C (356°F) and grease a rectangular baking pan with a little oil or butter.
In a bowl, crumble the feta cheese
In a bowl, crumble the feta cheese and mix it thoroughly with the chopped parsley.
Whisk together the eggs, milk, yogurt, and olive oil
In another bowl, whisk together the eggs, milk, yogurt, and olive oil until smooth. This will be your soaking liquid.
Place two sheets of phyllo dough
Place two sheets of phyllo dough in the bottom of the pan, letting the edges hang over. Brush generously with the liquid mixture. Repeat for about 1/3 of the dough sheets.
Spread half of the cheese and parsley mixture evenly
Spread half of the cheese and parsley mixture evenly over the dough. Layer another 1/3 of the phyllo sheets on top, brushing each layer with the liquid mixture. Add the remaining cheese filling.
Finish with the remaining phyllo sheets, brushing the top layer
Finish with the remaining phyllo sheets, brushing the top layer with any leftover liquid mixture. Fold in any overhanging edges. Sprinkle with nigella or sesame seeds.
Bake in the preheated oven
Bake in the preheated oven for 35-40 minutes until the top is golden brown and crispy.
40 minAllow to rest for 10 minutes before cutting
Allow to rest for 10 minutes before cutting into squares and serving.
10 min
A little kitchen wisdom
Ensure your phyllo dough is completely thawed before starting. Keep it covered with a damp towel while working to prevent it from drying out.
