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8 Serves
115 Mins
35 g
29 g
14 g
Prepare the filling by crumbling the feta cheese in a bowl and mixing it with chopped parsley.
Ingredients, vitamins, and health benefits
Feta Cheese
Olive Oil
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FrenchVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
501 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
229 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
1242 mg / 4,700 mgSodium
2031 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
7 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Whisk together eggs, milk, and a splash of olive oil in a large mixing bowl to create the soaking liquid.
Boil a large pot of water with a generous amount of salt. Briefly blanch the yufka sheets in the boiling water for 30 seconds, then immediately transfer them to a bowl of cold water to stop the cooking.
Grease the baking dish with olive oil. Layer the blanched dough sheets, brushing each layer with the egg and milk mixture and sprinkling the cheese filling between every few layers.
Bake in a preheated oven until the top is golden brown and the interior is set.
Egg
Milk
Salt
Cold Water
Yufka (or phyllo dough)
Vitamin A
845 µg / 900 µgVitamin C
138 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
501 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
229 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
1242 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
7 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
17
g43
g8
g
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KenyanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgAlcohol
0 g