Sift the flour and salt into a large bowl.

Make a well in the centre of the flour, add the Cypressa Olive Oil while stirring, then gradually add enough warm water to form a firm dough.

Knead well, cover with a tea towel and leave to stand for at least 30 minutes.

Lightly beat the eggs in a bowl with a fork.

Crumble the Cypressa Feta Cheese with a fork and add with the chopped parley to the eggs.

Season lightly with salt and pepper.

Knead the dough again.

Divide the dough into three equal parts, then roll out on a lightly floured board to a very fine pastry.

Cut the pastry into round shapes of about 100mm diameter, preferably with a pastry cutter.

Place one teaspoon of the feta filling on one half of a pastry round, brush the edges with milk, fold over and press down the edges with a fork to form semi circles.

Prepare the remaining pastry rounds in the same way.

Heat the olive oil in a frying pan.

Fry the pastries in the hot oil until golden brown on both sides.

Serve immediately.