Defrost strudel sheets according to package directions.
Filling: Finely chop peeled onions, garlic cloves and the stalks of washed parsley. Heat the oil in a pan and fry the garlic, onions, parsley stalks and minced meat for about 5 minutes. Add coarsely chopped tomatoes with juice, season with cinnamon, pepper and salt. Steam meat sauce for about 10 minutes, cool. Chop parsley leaves and mix with meat. Rinse baking dish (approx. 20 x 30 cm) with cold water, insert 1 pastry sheet, brush with oil. Insert 2 more pastry sheets one at a time, brush each with oil. Pour in mince sauce (without cinnamon stick), spread crumbled feta cheese evenly on top. Cover meat with remaining pastry sheets (as above, individually and brushed with oil). Brush last pastry sheet with enough water and oil, sprinkle with sesame seeds. Bake the casserole in the oven heated to 200 °C (gas: level 3) for about 30 minutes. Cover with aluminum foil if too brown.
Instead of Tk strudel dough, yufka dough is also very suitable for this recipe. You can find it in foreign stores in the refrigerated section.
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