200 g roquefort cheese
200 g cream cheese
100 g cream
2 leaves phyllo pastry
Parsley chopped to the pleasure
Mix the cream cheese with roquefort cheese and the cream.
Add parsley, pepper and eggs.
Put the first phyllo leaf in a greased mold.
Cover with the cheese mixture.
Cover with the second phyllo leaf.
Bake at 230ºC (445ºF) for 15 minutes.