How to make
Turn the oven on to heat up to 300°F (150°C) (we will increase it later) and get to work on the filling for the burek.
For it, beat the eggs and mix them with the yogurt, oil, crumbled white cheese (if it's not too salty, you can add more) and most of the parsley - chopped leaves.
Butter one filo pastry sheet, put a second one on it, spread the filling evenly and roll it up.
Arrange the filo pastry in a snail shape in a greased round baking pan.
To fill the burek, beat the other 2 eggs (sometimes I add a third, it depends on their size) with a pinch of salt. Pour in the milk and pour it over the parsley burek evenly.
If you wait 5-10 minutes before putting it in the oven, it will become very juicy and melt in your mouth, so do as you like.
Sprinkle with the remaining parsley.
Bake the burek with white cheese and parsley filling for 10-15 minutes at 300°F (150°C), then increase to 360°F (180°C) until it becomes golden and a forms a crust.
Enjoy your meal!
