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5. Lay out the phyllo and generously butter each sheet then sprinkle with a little Parmesan, scrunch up into rosettes and place onto the filling to totally cover.
6. Place in a preheated oven for 40 mins or until the pastry has turned golden brown and crisp.
Serve piping hot straight from the oven with a crisp green salad tossed in a classic vinaigrette on the side and a glass of chilled Chardonnay.
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