Finely chop 2 spring onions and 6 parsley sprigs.

Mix them with 200 g feta.

Place 1 package of Yufka dough in a deep plate.

Brush the dough with a mixture of milk, mineral water, egg, and oil (make sure to use this liquid mixture for each layer of dough so it stays nice and moist).

Layer the dough and the feta mixture alternately to create two thick layers.

Heat oil in a pan.

Fry the feta parcels for about 5 minutes on each side.

Make sure they don't get too dark.

Cut 1 large tomato into thick slices.

Grill the tomato slices in a grill pan for about 3 minutes on each side.

Arrange the grilled tomatoes on a plate.

Place the feta parcels on top and serve the dish.