Greek Feta Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g phyllo pastry sheets, thawed if frozen</li><li class="ingredients-single-item">300g Greek feta cheese, crumbled</li><li class="ingredients-single-item">100g ricotta cheese</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">3 tbsp fresh dill, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh mint, finely chopped</li><li class="ingredients-single-item">2 green onions, finely sliced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional)</li><li class="ingredients-single-item">Honey and lemon wedges, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper. In a mixing bowl, combine the crumbled feta, ricotta, 1 beaten egg (reserve the other for brushing), dill, mint, green onions, dried oregano, and black pepper. Mix thoroughly until well combined but still maintaining some texture in the feta. The ricotta helps bind the filling while keeping it creamy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your work surface by clearing a large area. Combine the melted butter and olive oil in a small bowl. This mixture gives the perfect balance of flavor and helps achieve that golden crispy finish. Carefully unroll the phyllo pastry and cover with a slightly damp kitchen towel to prevent it from drying out - this is crucial as dry phyllo becomes brittle and difficult to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Take one sheet of phyllo and place it on your work surface with the long side facing you. Brush lightly with the butter-oil mixture. Place a second sheet directly on top and brush again. Cut this double layer into 4 equal strips lengthwise. The double layer provides strength while maintaining delicate crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place about 1 tablespoon of the feta mixture at the bottom end of each strip. Fold the bottom right corner diagonally over the filling to create a triangle. Continue folding the triangle up and over, maintaining the triangular shape until you reach the end of the strip. Tuck any excess pastry underneath. This folding technique seals in the filling and creates layers of flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Alternatively, for roll shapes, place the filling at the bottom of each strip and roll up, tucking in the sides as you go. Place the finished triangles or rolls seam-side down on the prepared baking tray, leaving some space between each piece as they will expand slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beat the remaining egg and brush the tops of each pastry. Sprinkle with sesame seeds if using. The egg wash gives a beautiful golden sheen to the finished rolls and helps the sesame seeds adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 20-25 minutes, or until the pastry is crisp and golden brown. Check halfway through baking and rotate the tray if necessary for even browning. The filling should be hot throughout and the pastry should make a hollow sound when tapped.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow to cool slightly before serving - the filling will be extremely hot straight from the oven. These rolls are delicious served warm or at room temperature, optionally drizzled with a little honey and accompanied by lemon wedges for squeezing over. The sweet honey and tangy lemon beautifully complement the salty feta.</li></ol>