6 ounces phyllo dough
4 to 5 tablespoons butter, melted
6 oz. Feta cheese
1 egg yolk
1/4 teaspoon white pepper (or black)
1/3 teaspoon nutmeg
1/4 cup chopped fresh dill or parsley

Preheat oven to 350°F.

Lay out phyllo dough on a silicone sheet or pastry board, short ends on sides, long ends on bottom and top.

Brush butter onto leaves and cut them into strips 4 inches wide. Stack up buttered strips to prevent them from drying out; cover with a cloth or upside-down bowl.

Mash the Feta cheese together with egg yolk, pepper, nutmeg, and dill or parsley.

To make each burek: Arrange 2 strips of phyllo one on top of the other. Place 1 1/2 teaspoons of the cheese mixture onto each set of strips and roll up the phyllo around the filling to form a log with open ends.

Fold in the edges halfway along while rolling so that the cheese is secured inside. Place on an unbuttered baking sheet (use parchment paper or a silicone baking sheet for easy clean-up).

Bake for 20-25 minutes or until golden brown.

Makes 16-20.

Submitted by: Belle