• 1 package of 700 gr Kral Pastry Phyllos
  • 200 g. curd cheese
  • 250 g. low-fat white cheese
  • A half bunch of parsley

Sauce Ingredients:

  • 1 cup of olive oil (or sunflower oil)
  • 3 tbsp yogurt
  • 1 cup of milk
  • 2 eggs
  • 200 ml. mineral water
  • 100 g. butter or margarine
  • 2 tbsp vinegar


  1. Finely chop parsley, then mix it in a bowl with curd cheese and white cheese.
  2. Separate the yolks of the eggs and put them in a separate container.
  3. Oil the bottom of the baking tray with some butter/margarine before melting to prevent it from sticking.
  4.  Take a separate container for the sauce you will use in pastry making and add yoghurt, egg whites, olive oil/sunflower oil, milk, mineral water, vinegar and melted butter/margarine, and whisk until all ingredients are well mixed.
  5. Separate half a cup of this sauce, and whisk it with egg yolks, and leave it to apply on the pastry.
  6. Place 1 Kral Pastry Phyllo on your tray and apply sauce on it. Put the second dough on it by wrinkling it and then, apply sauce again.
  7. When the saucing process is finished, evenly distribute the prepared cheese stuffing all over the dough. Place the 3rd phyllo on this cheese stuffing and sauce it again.
  8. Place the remaining phyllos on the tray with plenty of sauce between each. On top of the last phyllo, apply the sauce whipped with egg yolk evenly using an appropriate brush.
  9. Slice the phyllos according to the desired portion and bake in the oven preheated at 180°C for about 40 minutes until the bottom and top are browned.
  10. You can share it hot with your loved ones.

You can try the same pastry with spinach, boiled potatoes, roasted minced meat, etc.

Bon appetite!


  • Kral Triangular Phyllos (360 g.)
  • 100 g. curd cheese
  • 50 g. kashar cheese
  • 1 bunch of spring onions
  • 1 bunch of parsley.


  1. Prepare stuffing by mixing the specified amounts of curd cheese, grated kashar cheese, chopped spring onions and parsley.
  2. Put 1 tbsp of stuffing on the wide side of a triangular phyllo and spread it towards the edges.
  3. Bend the ends inward so that the stuffing does not protrude from the edges, and roll to the end side.
  4. Wet the end of the roll with water and make it stick to the roll.
  5. Fry the prepared spring rolls by turning them in preheated hot oil for 4-5 minutes.
  6. Your rolls are ready for serving.


  • If you want lighter rolls, place the rolls on the baking tray and apply enough egg yolks and spread sesame and black cumin on them.
    Cook at 220 °C for 20 minutes.
  • You can try the same pastry with boiled potatoes, roasted minced meat, etc.

Bon appetite!