Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com. Ingredients 1 large egg 3/4 cup aged kefalotyri cheese (packed) grated (3 ounces) 3/4 cup kasseri cheese (packed) grated (3 ounces) 1/4 cup feta cheese (packed) finely crumbled (3 ounces) 2 tablespoons oil-packed sun-dried tomatoes finely chopped, drained 2 teaspoons fresh thyme leaves 1 teaspoon fresh marjoram chopped 1/4 teaspoon Freshly ground pepper (white or black pepper) 8 sheets phyllo pastry (about 12x14 inches), thawed if frozen Extra virgin olive oil

Instructions
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.

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.

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


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Yields: 16 pieces
     Bon Appetit magazine, June 2006, page 114

notes:  Recipe by Susanna Hoffman

I made these using the suggested substitutions for the cheeses. They turned out great. Everyone raved. I made them and then froze them and cooked from frozen. I doubled the filling ingredients but when I rolled them, it only made about 1 1/2 times as much as the recipe says. I guess I put too much filling in them but it didn't taste like too much. These were very popular with everyone who tried them and not too fiddly to make.

Cuisine:   Greek

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