In a bowl mix the grated cheese and parlsey and set aside.

In a bowl, whisk the wet ingredients together until mixture is no longer lumpy.

In an oven proof dish or Pyrex, rub the butter stick across all edges and bottom making sure to coat evenly.

Carefully lift the filo pastry leaves and layer down.

For the very first layer you want it to dangle outside the edged and corners, this will be used as a last step to tuck in the Su Burak.

Using a silicon brush the filo pastry with the mixture, then top with another layer of filo pastry.

You want to repeat this until you have used half of the provided leaves. The base will be apporimetly 5 to 6 layers and the top the same equal amount of layers.

Add the cheese and parsley mix in the middle, then cover with filo pastry leave.

Once again, repeat the steps of adding one filo pastry at a time then brushing with mixture, until you’re done layering all leaves.

Tuck in the corners and brush the top generously with the remaining mixture.

Using a knife cut the mixture into equal squares (You want to do this before and not after it bakes to define each serving, or else it would crumble apart)

Bake at 175 degrees for 30 – 40 minutes or until top is golden