One day before preparing parzhenkite make light roux from the butter and flour, diluted with milk and boil until a thick sauce. Add the grated feta cheese and salt, spices, egg yolks, removed from the fire and make smooth dough is formed into a rectangle on an oiled baking dish and leave in a cool place. The next day, make 20 rectangles of dough, dip in egg, rolled in breadcrumbs and fry on both sides in the heated sunflower oil. Parzhenkite are served hot.