How to cook
Put the 1st sheet, whole, without tearing it, in a slightly oiled pan. Have its middle in the pan while the edges spill out.
Beat the eggs with the milk and arrange the phyllo pastry as follows: the 1st sheet with the edges spilling out, then pour on part of the milk with eggs and a little of the oil.
Arrange 2 more sheets, torn into pieces to match the shape of the pan. Arrange a 3rd sheet on top, distribute all of the crumbled feta cheese on it and the finely torn parsley.
Continue stacking phyllo pastry sheets until you run out. Fold the edges of the 1st sheet inward into the pan.
Fry the phyllo pastry on low heat initially, then turn up the heat. Once fried on one side, flip it to the other. The easiest way to do this is to use a plate. Fry on the other side.
Once almost ready, poke it with a knife in several spots.