Preparation : Sift flour in a large bowl, reserving 1/3 cup. Add salt; mix well. Make a hole in center. Add eggs. Blend in warm water gradually, mixing thoroughly. Knead for 7-8 minutes or until smooth to make a medium stiff dough. Divide into 6 portions, 1 is a little larger than others. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. For fılling: Mash white cheese with a fork. Blend in grated hard cheese, chopped parsley and milk; mix well. Set aside. Roll large ball a little larger than 24x40 cm (10x16 inch) oblong, as thin as possible about 0.5 mm thick. Spread on a greased baking pan 24x40 cm (10x16 inch) in size, edge overhanging out of pan. Set aside. Roll 4 of balls into 1 mm thick oblong layers. Spread on waxed paper (or on a large napkin) to dry for a few minutes. Cut dough layers into 3 pcs, fırst vertically then horizontally. Each layer will be cut into 9 pcs. Place water and salt in a large saucepan. Bring to boil. Drop 5 pcs into boiling water at a time. Reduce heat. Simmer for 2-3 minutes uncovered. Remove from liquid with a slotted spoon. Drop into cold water in a large saucepan. Hold for 2 minutes in cold water. Remove with a slotted spoon again; drain. Spread over fırst uncooked layer in baking pan forming as one whole layer, bringing pcs together, on each layering. Brush with melted butter between layers. Spread filling over each layer. When all cooked, layers are laid, fold overhanging edges of fırst layer over top layer. Roll last ball into 24x40 cm (10x16 inch) oblong 0.5 mm thick. Spread on top of layers. Trim edges to fıt pan if necessary. Brush with melted butter. Bake in a moderate oven for 50 minutes or until golden. Cut into 15 oblongs. Serve hot or warm.
Good Apetite.