Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls

From the kitchen of Carly

Crispy phyllo crackling around three Greek cheeses, sun-dried tomatoes, and fresh herbs. These golden rolls are sharper and more herbaceous than you'd expect, with a satisfying contrast between the brittle pastry and the creamy, tangy filling. Serve warm.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 large egg
  • 13/4 cup (packed) grated aged kefalotyri cheese (3 ounces)
  • 13/4 cup (packed) grated kasseri cheese (3 ounces)
  • 11/4 cup (packed) finely crumbled feta cheese (3 ounces)
  • 12 tablespoons finely chopped drained oil-packed sun-dried tomatoes
  • 12 teaspoons fresh thyme leaves
  • 11 teaspoon chopped fresh marjoram
  • 11/4 teaspoon ground white or black pepper
  • 18 sheets phyllo pastry (about 12x14 inches), thawed if frozen
  • 1Extra-virgin olive oil

Instructions

  1. Whisk egg in medium bowl until frothy. Mix in all cheeses, tomatoes, thyme, marjoram, and pepper. Cover and chill until ready to use, up to 1 day.

  2. Stack phyllo sheets. Using sharp knife or shears, cut sheets in half lengthwise, making sixteen 5- to 6-inch-wide pastry strips. Place 1 strip on work surface (keep remaining strips covered with plastic wrap and damp towel to prevent drying). Brush entire strip with oil. Place 1 heaping tablespoon cheese filling in center of strip, 1 inch in from 1 short pastry edge. Shape filling into 3-inch-long log, parallel to short edge. Fold short edge, then sides of pastry, over filling. Continue to roll up, enclosing filling completely. Brush all over with oil; place on rimmed baking sheet. Repeat with remaining phyllo strips and filling. Can be made 1 day ahead. Cover and refrigerate.

  3. Preheat oven to 350°F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot.