For the filling:
Crumble white cheese and mix with chopped parsley. Add an egg and make a batter.
Brush a sheet of filo pastry with olive oil-yogurt mix. Sprinkle the 1/2 filling over the sheet.
Place the second filo over it, brush with olive oil and yogurt mix. Sprinkle the remaining filling mixture.
Fold in both long sides then roll up, starting at one of the short sides to make log.
Brush the cylinder with olive oil.
Cut the long cylinder into approximately 10 cm pieces.
Sprinkle with nigella seeds (if necessary) and brush with the remaining oil.
Place into a parchment covered oven tray.
Bake in 200° C preheated oven for 25-30 minutes until golden brown.
You can place the pieces in resealable freezer plastic bags to freeze up to three months.
Every time, remove the desired number of pieces from the freezer, thaw and bake.