Total Time
Prep 20 mins
Cook 0 mins

A delicious Greek Dessert that is sure to impress. Simple to make and so different!

Ingredients Nutrition


  1. Mix feta, anthotiro, honey, egg yolk and cinnamon until a thick pulp is created.
  2. Cut the filo crust in stripes of 12 cm wide each.
  3. Baste with melted butter and place on the bottom of each stripe a portion of the mixture.
  4. Then roll each stripe like rolling a cigar. Baste the surface of each roll with melted butter and bake in preheated oven in 160 - 170 C until golden.
  5. Garnish with honey and grated nuts.
Most Helpful

Sinfully good - creamy, sweet, crunch, nutty - it's all happening here. Thanks for a great recipe.

evelyn/athens June 10, 2010

Thank you I made this desert for a milk meal on the festival of Rosh hashana (the Jewish new year) was a huge success. I used ricotta and something called Toborg which i discovered,which is a bland crumbly white cheese (similar to what is called cna'an in Israel) I put about 1 large tablespoon of filling at the bottom part of strip and after first roll I presed the sides down with my thumb to stick the sides down, then it is easy to roll. Another thing- the filling was enough for exactry double (got 12 rolls) Thank you very much1 delicious

becki in Israel September 15, 2007

This was wonderful! Definitely worth the effort. It does take a bit of organization before hand. Will be making these for special occasions again and again and again!!! Thanks for the inspiration!

Martie du Bruyn September 05, 2007