How to make
The eggs are beaten with the yogurt and the white cheese is crumbled and added to them.
I use soft and not very salty white cheese. Depending on the saltiness, the amount you put in the filling may vary.
The washed parsley is coarsely chopped and added to everything else. Mix.
The butter is melted over low heat and if desired, a little oil can be added to it.
Take the filo pastry sheets one by one and spread them with fat, spread a little of the filling on each one and roll them up into a snail. They can also be wrinkled and made into a rose - whatever you like.
To maintain their shape the filo pastries are placed in greased muffin tins.
Spread them with more fat and bake them in an oven at 360°F (180°C) until golden brown.
The Small Filo Pastries with Parsley and White Cheese are left to cool almost fully and then they are removed from the molds.
Quick, easy and delicious classic breakfast for people of all ages!
