Ingredients:
200 g roquefort cheese
200 g cream cheese
100 g cream
4 eggs
2 leaves phyllo pastry
Parsley chopped to the pleasure
Black pepper
Preparing:
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.
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