Put the sunflower oil in a large pan and spread one of the phyllo sheets so that it hangs over the edges. Put milk, oil and eggs in a deep bowl, mix well and spread 4-5 tablespoons of this mixture on the dough you put on the pan.
Divide 1 of the remaining 2 sheets of dough into 5-6 pieces and spread them on the oiled dough. Again, apply 4-5 tablespoons of the oily mixture you prepared on top.
Mix the crushed cheese and finely chopped parsley thoroughly in a bowl and spread this mixture evenly over the dough. Divide the last sheet of dough into 5-6 pieces in the same way, wrinkle it, lay it on top and pour the remaining oily mixture.
Finally, close the pastry by folding the edges of the dough you put on the bottom. Light the bottom of the pan over medium heat. Bake the pastry until it browns on both sides. Turn off the stove and serve hot.
