Instructions:
- Prepare the Filling: Combine the crumbled feta, softened cream cheese, dill, parsley, lemon zest, and pepper in a medium bowl. Mix gently until just combined.
- Prepare the Pastry Stack 1: Lay out one sheet of filo pastry on a clean, dry surface. Lightly brush the entire surface with melted butter. Gently lay a second sheet directly on top, brush with butter, then a third layer. Repeat the process to create a second stack of three sheets.
- Cut the Filo: Using a sharp knife or pizza cutter, slice each stacked pastry set horizontally into two equal long strips. This results in four prepared strips, each consisting of three layers of filo.
- Portion and Roll: Place about 1 ½ tablespoons of the feta mixture near one end of a filo strip, leaving a 1-inch border. Fold the short end over the filling, neatly fold in the sides, then tightly roll the parcel away from you like a spring roll. Brush the final seam lightly with butter to seal.
- Bake Preparation: Preheat oven to 200°C (400°F / Gas Mark 6). Arrange all rolls seam-side down on a parchment-lined baking sheet. Brush the tops generously with the remaining melted butter and sprinkle lightly with sesame seeds, if using.
- Cook: Bake for 15–18 minutes, checking often, until the rolls are deeply golden brown and visibly crisp.
- Make the Drizzle: While the rolls bake, whisk together the olive oil, lemon juice, oregano, and flaky sea salt.
- Serve: Remove rolls from the oven. Let them rest for two minutes, then arrange on a platter and drizzle generously with the lemon-oregano dressing before serving immediately.