1/2 lb. filo pastry
8 tbsp. unsalted butter, melted
3/4-1 lb. Feta cheese, or Kasseri cheese, crumbled
2 sm. eggs, beaten lightly
1/3 c. flatleaf parsley or dill, fresh and chopped

Preheat oven to 350 degrees. Grease a baking sheet. Open filo pastry and place half the stack of sheets under slightly damp towel. Store the rest in the box in the refrigerator for another time.

Cut stack crosswise into 3 equal parts, making 3 stacks of strips, about 6x12 inches each. Cover promptly with damp towel.

Beat the eggs in small bowl and set aside.

In another bowl, mix cheese with parsley and add half the amount of eggs. Gradually add remaining egg for a very moist, but not watery mixture. If it begins to look too thin, hold back some egg.

Working with a single strip of pastry at a time, brush lightly with melted butter. Place one heaping tablespoon of filling along the bottom edge of strip. Fold edge over the filling to cover it. Fold each long side of the strip 1/2 inch toward the center, and roll up tightly.

Place roll seam side down on baking sheet and repeat with remaining strips and filling. Brush tops with butter and bake in preheated oven 15 or 20 minutes until golden brown. Serve hot. This recipe will yield 10 servings.