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Makes 12 rolls:
6 sheets phyllo pastry (#4), thawed and at room temperature
8 ounces feta cheese
5 tablespoons salted butter, melted

Optional fillings: jam, nuts, and/or dried fruit

Preheat the oven to 400 °F, 200 °C.

Notes on working with phyllo pastry:
• Thaw out the phyllo pastry in the refrigerator at least 1 day before using
• Allow the pastry to sit out (in its packaging) at room temperature at least 1 hour before using.
• Take the pastry out of plastic packaging at the time of use (not before) or it will dry out and crumble.
• To keep the pastry from drying out while working with it, place a dry kitchen towel over it and then a slightly damp kitchen towel over that.



Slice the feta cheese into ½ inch thick sticks.
Place the phyllo sheets onto a clean work surface and cut them in half lengthwise. Stack them on top of each other.
Drizzle some butter over the phyllo and place a feta stick on the bottom portion of the phyllo. Fold the sides over the feta and roll upwards.
Place on a baking tray lined with parchment paper.
Continue filling the phyllo strips with feta and any of your favorite fillings.

Some good flavor combinations are:
• Fig jam and chopped walnuts
• Cranberries with the feta
• Apricot jam and sliced almonds
• Cranberry Holiday Jam and feta

Brush with the remaining melted butter and bake on the center rack of the oven for 15 minutes.

Set aside and allow to cool slightly. About 10 minutes.
Serve with Greek honey.

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