Feta Cheese Rolls Recipe

Prepare filling

Crumble the feta into a medium bowl. Add the softened cream cheese and optional goat cheese or ricotta. Use a fork or small spatula to mash together until mostly smooth with some small curds remaining for texture (about 1–2 minutes).

Fold in the chopped parsley, chopped dill, lemon zest, black pepper and red pepper flakes (if using). Taste and adjust seasoning — feta is salty, so no additional salt is usually needed. Set the filling aside at room temperature while you prepare the phyllo.

Preheat and prepare

Preheat the oven to 200°C / 400°F (conventional) or 190°C / 375°F (fan). Line a baking sheet with parchment paper. Lightly dust a clean work surface with the teaspoon of flour to keep phyllo from sticking.

Handle phyllo

Unroll the phyllo and keep the sheets covered with a slightly damp kitchen towel to prevent drying. Working with one sheet at a time, brush the entire sheet lightly with melted butter (or olive oil). Place a second sheet on top and brush again if you prefer a flakier, stronger wrapper (two sheets per roll).

Portion filling

Cut the layered phyllo into 8 equal rectangles (if using 8 sheets stacked individually, use one sheet per roll and cut into 8 strips). Place about 2 heaping tablespoons of the feta filling near one short end of each rectangle, keeping a 1 cm (1/2 inch) margin at the edges.

Roll and seal

Fold the short sides over the filling, then roll tightly away from you into a cigar shape. Brush the outside seam with a little melted butter to seal. Place seam-side down on the prepared baking sheet, spacing rolls about 2 cm (3/4 in) apart.

Egg wash and seeds

Whisk the egg with 1 teaspoon cold water to make an egg wash. Brush each roll lightly with egg wash for a glossy, golden finish. Sprinkle toasted sesame seeds or nigella seeds on top, if using.

Bake

Bake in the preheated oven for 12–16 minutes, until the phyllo is crisp and deep golden brown. Rotate the pan halfway through baking for even color. Remove from oven and let cool on the sheet for 3–5 minutes.

Finish

Transfer rolls to a serving platter. Drizzle a little olive oil if desired and serve warm with lemon wedges for squeezing over the rolls.

Serve the feta cheese rolls hot as a starter. Provide extra lemon wedges on the side. If making ahead, bake until just golden, cool completely, then reheat in a 180°C / 350°F oven for 6–8 minutes before serving to crisp the phyllo.