Add the chopped parsley and dill (if using), lemon zest, black pepper and red pepper flakes. Mix thoroughly and taste; adjust seasoning if desired (feta is salty, so no extra salt is typically needed).

Cover and refrigerate the filling while you prepare the pastry so it firms slightly and is easier to roll.

Pastry & assembly

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Unroll the phyllo sheets and keep them covered with a lightly damp kitchen towel to prevent drying. Prepare a small bowl with the melted butter mixed with the olive oil.

Working with one phyllo sheet at a time, brush the entire sheet lightly with the butter-oil mixture. Fold the sheet in half lengthwise to form a long rectangle (if you want smaller rolls, cut the sheet into two lengthwise strips before folding).

Place about 2 tablespoons of the feta filling near one short end of the phyllo strip, leaving a 1 cm (1/2 inch) margin on the sides.

Fold the bottom edge up over the filling, then fold in the sides and continue rolling tightly until you reach the end of the strip, forming a neat cigar-shaped roll. Brush the outside with a little more butter mixture as you go to seal layers.

Place the finished roll seam-side down on the prepared baking sheet. Repeat with remaining phyllo and filling. You should get about 8 rolls from this quantity (adjust if you cut sheets into more strips).

If using, brush the tops with milk (for color), sprinkle with sesame or nigella seeds and a light pinch of coarse salt.

Bake in the preheated oven for 18–22 minutes, until the phyllo is golden brown and crisp (rotate the sheet halfway through baking for even color).

Remove from oven and let the rolls rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.