Rotolini di börek alla feta al forno

Ingredienti

• 200 g feta
• 125 g ricotta
• 1 egg
• 3 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried mint
• Black pepper to taste
• 10 to 12 sheets phyllo pastry (thawed if frozen)
• 60 g unsalted butter, melted (or olive oil)
• Sesame seeds or nigella seeds (optional)

Preparazione

1. 1

   Preheat the oven to 190°C (170°C fan).Crumble the feta into a bowl. Add the ricotta, the egg, the finely chopped parsley, the dried mint and black pepper. Stir everything well until you have a smooth filling.Place one sheet of phyllo pastry on a clean work surface. Brush it lightly with melted butter or olive oil. Place a second sheet on top and brush that as well.Spoon a generous tablespoon of filling into a thin strip along the short edge of the pastry, about 2 cm from the edge. Fold the sides in slightly and roll the pastry tightly into a compact roll.Repeat with the remaining pastry and filling until everything is used. You’ll have about 10 to 12 rolls.Line the baking dish with parchment paper and place the rolls neatly side by side. Brush the top of each roll generously with melted butter or olive oil.Optionally sprinkle sesame seeds or nigella seeds over the rolls for extra flavor and a nice finish.Put the baking dish in the preheated oven and bake the rolls for 20 to 25 minutes until golden brown and crispy.Let the rolls rest for 5 minutes before serving. Lovely with a fresh yogurt dip or simply on their own.