Feta & Herb Borek ( Phyllo Cigars)

Prep Time 15

Cook Time 30

Course Appetizer

Servings 15 pieces

8 ounce roll of frozen phyllo dough I got the 16 ounce box that comes with 8 ounce rolls. I used one roll
6 tbsp Danish Creamery European Style Salted Butter melted
Salt to taste
Black pepper to taste
Red crushed pepper to taste
⅓ cup fresh parsley finely chopped
¼ cup of chopped green olives
⅓ cup of grated mozzarella
¼ cup cream cheese
1 cup of feta crumble

Preheat oven 350 F
In a large bowl, mix the feta, mozzarella, herbs, spices ( black pepper, red crushed pepper and garlic powder), green olives, and combine very well.
Have 1 large baking sheet ready and lined with parchment paper.

Set out your roll of phyllo sheets and cover them with a damp towel.
Work with 2-3 sheets of phyllo at a time, keeping the remaining sheets under the damp towel.
Place one sheet of phyllo and brush with some melted butter.
Press a second sheet of phyllo on top and brush with some melted butter. Using a sharp knife, cut the phyllo sheets into four equal strips.
Using a spoon, add about one tablespoon of the filling in a straight line along the bottom edge closest to you. Make sure to leave room on either side since the filling will expand.
Roll tightly about 4 - 5 times away from you, making sure to tuck the sides on each side so that the filling is enclosed into a roll. See the picture for reference.
Repeat this step until the phyllo strips and filling are all used up.

Brush the outside of the rolls with melted butter and top with sesame seeds.
Place in the oven to bake for about 30 minutes or until they are golden brown and crisp. Serve warm.