Preheat the oven to 180°c.
Defrost the qassatat for about 10 mins and cut them in half. Do not let them defrost completely.
Open the puff pastry on a round baking tin.
Line the qassatat closely together around the perimeter of the baking tin leaving about 2cm of dough.
The filling should face inwards. Fold the dough over the qassatat to seal the crust.
Prick the crust so it won’t rise when baked and add some beans or ceramic cooking balls to avoid it from puffing.
Bake for 10 – 12 minutes until it starts to get some colour.
In the meantime crumble 3/4 of the ricotta in a bowl and add the Parmesan.
Add the eggs, milk, and chopped parsley and whisk well. Season to taste. Don’t worry if you leave some chunks of ricotta.
Fill the crust with the egg mixture and finish off with chunks of the remaining ricotta.
Bake for about 30 – 35 minutes or until it starts getting nicely brown and the egg mixture is set.