Ingredients
3 yufka (Turkish style phyllo)
200 gr white cheese (feta)
½ bunch parsley
Fold round yufka in half, then in quarters, and once more into eighths and cut edges to make eight long triangles.Mash cheese with finely chopped parsley, and place a strip of this filling across a piece of yufka, about one inch from the wide end, leaving an inch or so on either side. Fold in the edges, then roll up the entire piece finishing with the point, into a cigar shape. Dip the point in water to seal. Fry in hot oil till browned, serve hot.
3 yufka (Turkish style phyllo)
200 gr white cheese (feta)
½ bunch parsley
Fold round yufka in half, then in quarters, and once more into eighths and cut edges to make eight long triangles.Mash cheese with finely chopped parsley, and place a strip of this filling across a piece of yufka, about one inch from the wide end, leaving an inch or so on either side. Fold in the edges, then roll up the entire piece finishing with the point, into a cigar shape. Dip the point in water to seal. Fry in hot oil till browned, serve hot.