Ingredients

Scale

(Makes 12–16 rolls)

Filling:

8 oz feta cheese, crumbled (use reduced-sodium—you love low-sodium options!)
4 oz cream cheese, softened (you love cream cheese!)
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 garlic clove, minced
Optional: Pinch of black pepper or red pepper flakes

Wraps & bake:

8 sheets phyllo dough (or low-carb collard green leaves for keto)
¼ cup olive oil or melted butter (for brushing—you love buttery richness!)
Sesame seeds or everything bagel seasoning (optional garnish)

Instructions

1. Make filling:

In a bowl, mix feta, cream cheese, dill, parsley, and garlic until smooth. Taste—no need for extra salt (feta is salty!).

2. Prep phyllo:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Unroll phyllo; cover with damp towel (it dries fast!).
Brush one sheet lightly with oil/butter. Top with second sheet; brush again.

3. Roll:

Cut stacked sheets in half lengthwise.
Place 1 tbsp filling at bottom corner. Fold sides in; roll tightly (like a spring roll).
Place seam-side down on baking sheet. Repeat with remaining sheets/filling.
Brush rolls lightly with oil/butter; sprinkle with sesame seeds (if using).

4. Bake:

Bake 18–22 minutes until deep golden and crisp. Cool 5 minutes before serving.

💡 Pro Tips for Perfection:
✅ Keep phyllo covered—exposure = brittle, unrollable sheets.
✅ Roll tightly—prevents filling leakage during baking.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium feta or cut amount by 25% + add extra herbs
→ Boost flavor with lemon zest or capers
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Serve with veggie sticks for fiber balance
✅ Low-carb/keto option (you love this!):
→ Skip phyllo entirely—use large collard green leaves or nori sheets
→ Blanch collards 30 sec first for pliability
→ Net carbs drop from 8g → 2g/roll
✅ Make ahead:
→ Assemble unbaked rolls; freeze on tray, then transfer to bag (bake from frozen +5 min)
→ Fully baked rolls keep 3 days refrigerated (re-crisp in 375°F oven 5 min)

Serving Suggestions

→ With lemon wedges and tzatziki for dipping
→ Alongside Greek salad or roasted vegetables
→ As part of a Mediterranean appetizer spread

Prep Time & Nutrition (per roll, phyllo version):