Melt 100 g of butter in a pan and mix milk, yogurt, salt, pepper and 2 eggs in a bowl. Mash the herder's cheese with a fork, finely chop washed parsley and mix together.

Butter a flat baking dish, arrange a layer of Yufka in it, letting it hang over the edge of the dish. Pour some of the milk mixture over it. Place a second pastry sheet on top, moisten with the milk mixture, and spread half of the cheese filling over the sheet. Place the third pastry layer, pour some of the milk mixture onto it and spread evenly. Place the fourth pastry sheet, moisten with the milk and spread the rest of the cheese mixture over it. Moisten the last two pastry sheets with the milk mixture. Pour the rest of the milk mixture over the entire dish, fold the edges inward and arrange some flakes of butter on the top.

Bake at 200°C (400°F) for about 45 minutes. Serve hot.

By the way: Yufka pastry sheets can be found in almost all Turkish supermarkets and in many speciality stores.

Enjoy!