Ingredients
Filo Pastry: 1 pack (thawed)
Feta Cheese: 8 oz, crumbled
Cream Cheese or Ricotta: 4 oz (to help bind the filling)
Fresh Herbs:
4
1
cup finely chopped (dill, parsley, and mint)
Egg: 1 large (for the filling)
Garlic: 1 clove, minced
Lemon Zest: 1 tsp
Butter:
2
1
cup, melted (for brushing)
Garnish: Fresh dill, red pepper flakes, and sea salt
Instructions
Prepare the Filling: In a medium bowl, combine the crumbled feta, cream cheese, chopped herbs, garlic, lemon zest, and egg. Mix until it forms a thick paste.
Prepare the Pastry: Unroll the filo dough and cover it with a damp kitchen towel to prevent it from drying out.
Layer and Cut: Take one sheet of filo, brush it lightly with melted butter, and place another sheet on top. Cut the sheets into long rectangles (about 4 inches wide).
Roll: Place a tablespoon of the cheese mixture at the bottom edge of a rectangle. Fold the sides in slightly and roll it up tightly like a cigar. Use a dab of butter to seal the end.
Cook:
Pan-Fry (as seen in the photo): Heat a thin layer of oil in a skillet over medium heat. Fry the rolls for 2–3 minutes per side until they are deep golden brown and crispy.
Bake: Alternatively, place on a baking sheet at 400°F (200°C) for 15–20 minutes, brushing the tops with extra butter.
Serve: Arrange them on a platter and garnish with fresh dill. Serve hot with a side of tzatziki or a spicy chili jam for dipping
