Ingredients: 6 servings

Baking time: 45 min

1 tea glass melted margarine

1 tea glass oil

1 tea glass yoghurt

1 egg

1 tablespoon vinegar

1 pack baking powder

1/2 teaspoon salt

7 tea glass flour

1 egg yolk

2 cups of whey cheese

1/2 bunch of parsley

1 medium sized onion

3 tablespoons red pepper flakes

Recipe: 

Add the melted and warmed margarine and oil to the kneading bowl. Add and mix the yoghurt, vinegar, eggs, baking powder, and salt. Add the flour and knead the dough until it is smooth. The dough should be as thick as an earlobe and not stick to the hand.

Cover the dough and rest for about 30 minutes. To prepare the stuffing, combine the finely chopped onion and red pepper flakes in a mixing bowl. After washing it and combing it out, add the finely chopped parsley and whey cheese and mix again.

Divide the rested dough into 15 walnut-sized pieces. Roll the pieces out on the counter to the size of a pie plate.

Put a teaspoon of cheese stuffing on the prepared phyllo dough and fold it in half. Using a knife, cut the dough into triangular pieces.Place the triangular pastries on a greased baking sheet, brush with egg yolk, and sprinkle with black sesame on the edges, and bake them in the oven set at 175 degrees for 45-50 minutes, until they turn golden yellow.. Remove it from the oven and serve it warm or hot.