Ingredients
5
oz crumbled feta (you can use blue cheese also)
1/4 cup walnuts, toasted and finely chopped
3/4 tsp dried red chile flakes
9 (17- by 12-inch) phyllo sheets
3/4 cup organic unsalted butter, melted
Food processor
Directions
1.
Preheat oven to 350 F.
Blend the cheese, walnuts, pepper flakes, and a pinch of salt in a food processor until a ball begins to form.
Form into 1-inch balls, then roll balls into 2 1/2-inch logs.
Leave the phyllo sheets stacked and cut them lengthwise into thirds. 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 and brush with butter. Keep remaining sheets covered.
Place a feta log in center of phyllo sheet parallel to short end.
Fold the phyllo in half and brush with butter.
Starting at end with log, roll up the pastry.
Transfer, to a lightly buttered baking sheet making sure that the seam faces down.
Make the rest of the rolls.
Brush them with butter.
Bake in middle of oven for 25 minutes.
Cool on baking sheet on a rack.
Serve warm or at room temperature.
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