Lunch: Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls

Recipe by Susanna Hoffman 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 Gree

Ingredients

1 large egg
3/4 cup (packed) grated aged kefalotyri cheese (3 ounces)
3/4 cup (packed) grated kasseri cheese (3 ounces)
1/4 cup (packed) finely crumbled feta cheese (3 ounces)
2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh marjoram
1/4 teaspoon ground 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 °F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot.

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