Mantineia Begleri Recipe

Preheat the oven to 375°F (190°C). Lightly brush or rub a shallow baking sheet (approx. 9x13 in or similar) with 1 teaspoon olive oil so phyllo will not stick.

Lay one phyllo sheet on a clean work surface and brush it lightly with melted butter. Stack another sheet on top, brush, and repeat until you have 6–8 buttered layers. Keep remaining phyllo covered under a slightly damp kitchen towel to prevent drying.

Prepare filling

In a medium bowl, combine the crumbled sheep/feta cheese and ricotta. Use a fork to break up large lumps so the mixture is relatively smooth but still a bit rustic.

Stir in the eggs one at a time until fully incorporated, creating a spreadable, slightly loose filling.

Add the chopped dill, sliced green onions, lemon zest, black pepper, salt, and nutmeg (if using). Mix thoroughly and taste; adjust seasoning (more salt or pepper) to your preference. The filling should be well seasoned because phyllo is neutral.

Spoon the filling along one long edge of the stacked phyllo sheets in a continuous log about 2–3 inches wide and roughly the length of the sheet. Fold the short edge of the phyllo over the filling, then fold the sides inward like an envelope, and begin rolling away from you to form a tight cylinder (similar to a cigar or spring roll). Keep the roll tight but be gentle so phyllo doesn't tear. Repeat with remaining phyllo stacks and filling until all filling is used, creating 6–8 rolls depending on thickness.

Place each roll seam-side down on the prepared baking sheet with a little space between them.

Brush each roll with the egg wash (beat 1 egg with 1 tablespoon water) to give a glossy, golden finish. Sprinkle sesame seeds evenly over the tops of the rolls.

Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through, until the phyllo is deep golden brown and crisp and the filling is set (no longer jiggly). If tops brown too quickly, tent loosely with foil.

Remove from oven and let rest on the baking sheet for 5 minutes. This helps the filling set and makes cutting/serving neater.

Transfer to a platter and serve warm or at room temperature with lemon wedges and a side of plain yogurt or tzatziki for dipping.