How to make
Season the freshly salted cottage cheese with milk, finely chopped parsley and egg.
Knead everything well, but be careful not to make the filling runny, because in that case the pastry will become too doughy. Smear the tray in which you will bake with oil and sprinkle it with flour.
Between each phyllo pastry sheet, sprinkle some filling, finish off with a sheet. Sprinkle the uppermost phyllo pastry sheet and the edges with hot oil. Bake in a moderate oven until browned.
Once you remove it, spray it with water and smother for a few minutes.
