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6 Serves
80 Mins
Preheat your oven to 190°C and lightly grease a baking pan.
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TurkishVitamin E
2 mg / 15 mgVitamin K
167 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
303 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
180 mg / 4,700 mgSodium
371 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 gIn a mixing bowl, combine the cheese filling ingredients with chopped parsley and a beaten egg to create the cheese mixture.
Layer the phyllo dough sheets in the baking pan, brushing each layer lightly with olive oil to ensure crispiness.
Spread the cheese mixture evenly over the dough layers, then cover with the remaining sheets of dough.
Brush the top layer with a little more olive oil and sprinkle with salt and pepper if desired.
Bake in the preheated oven for 35 to 40 minutes, or until the pastry is golden brown and crispy.
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Italian