Oil the baking tray, open and lay 1 whole phyllo pastry on it.
Smear the sauce on the pastry. Tear another phyllo pastry into pieces and lay them on the tray.
Put the filling ingredients of cheese (several types) and parsley. Do not smear sauce on the layers with cheese. Lay another phyllo pastry and smear it with the sauce. Lay another pastry. Put the cheese filling. Lay another pastry. Smear it with the sauce.
Lay one phyllo pastry on the top. Put the cheese filling for the last layer with the cheese and cover it with the rest of the phyllo pastry. Fold the hanging phyllo pastry and cover the top. Slice the pastry.- It may sound a bit complex since every layer is separately described. In summary lay the phyllo pastries with the order of 1 layer with cheese and 1 layer with the sauce.
Pour rest of the sauce on the covered pastry and make sure that every inch gets wet. Rest the pastry for a few hours, 2 at least. Subsequently bake it in a previously heated oven with 170-180 degrees until its top and base are cooked.
For the filling:
For the sauce of pastry;