Ingredients: 930 cal (8 servings)

• 4 glasses flour
• 1/4 glass water
• 8 eggs
• 1 tablespoon salt
• 2 glasses melted margarine
• 250 gr. grated white cheese
• 5 glasses milk
• 1 bunch parsley
• 16 glasses water
• 8 tablespoons salt
• corn starch

Sprinkle flour over a wooden board, make a well in the centre & add two eggs, two glasses milk, one glass melted margarine, water & one tablespoon salt together & knead until a dough is formed. Make it in to the shape of a roll & slice in to 12 equal pieces; press each piece, cover with a wet cloth & permit to stand for half an hour. After half an hour roll the pieces in flour, place them on top of another, press with the hand, sprinkle flour & roll out after the other but not thinly. Sprinkle a pinch of corn starch over each piece, place again on top of another, & roll them out again by pressing on the edges of the rolling pin. after the other roll out two times more, sprinkle a pinch of corn starch in between them, place on top of another, & roll them out making layer of dough larger than the other. layer of dough must be rolled out two times the size of the baking tray on which it will be cooked. Blend six glasses milk & one glass melted margarine in a bowl, add two eggs, cheese, chooped parsley & salt, then continue blending. Grease the baking tray, line the larger layer of dough with it so that it will overlap the size of the tray, then evenly spread over the filling. Put 16 glasses of water in to a pan, add 8 tablespoons of salt & bring to boil. Put each piece of the dough in to the pan after the other, hold it for minute then take it out & put in to another bowl filled with cold water & press along with your hands so that the water drains out. Place on a baking tray. First place layer of pastry, then the filling, repeat this until all the pastry is used & close the edges with the overlapping piece. Bake in a moderately hot oven for an hour. Remove from the oven, cut in to slices & serve.