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  • 5 ounces feta, patted dry if wet, then crumbled
  • 1/4 cup walnuts, toasted and finely chopped
  • 3/4 teaspoon dried Aleppo chile flakes
  • 9 (17- by 12-inch) phyllo sheets (preferably spelt phyllo)
  • 3/4 cup unsalted butter, melted


  • Preheat oven to 350 degrees F.
  • Blend feta, walnuts, Aleppo flakes, and a pinch of salt in a food processor until a ball begins to form. Form into 27 (1-inch) balls, then roll balls into 2 1/2-inch logs.
  • Leave phyllo sheets stacked and cut lengthwise into thirds, then stack thirds into 1 pile. Cover with plastic wrap and a dampened kitchen towel.
  • Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.
  • Place a feta log in center of phyllo sheet parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.
  • Starting at end with log, roll up pastry to resemble a cigar.
  • Transfer, seam side down, to a lightly buttered baking sheet, then make 26 more rolls in same manner.
  • Brush rolls with some butter and bake in middle of oven until golden, about 25 minutes. Cool on baking sheet on a rack.
  • Serve warm or at room temperature.
  • Yield: 6 servings

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