|400 g||sheep's cheese|
|12 sheets||phyllo dough|
|vegetable oil for frying|
Finely chop parsley and set aside. Crumble sheep’s cheese with your hands and add to a bowl. Add parsley and eggs. Season with salt and pepper to taste and stir to combine.
Place the filling on the lower third of a sheet of phyllo dough and roll up tightly. Dampen the phyllo dough with some water to make it sticky and seal the filling inside.