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Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These crisp cheese and sun-dried tomato filo rolls offer a sophisticated twist on the classic savoury pastry. Featuring a punchy Mediterranean-style filling of salty kefalotyri, melting kasseri, and tangy feta, each bite is balanced by the sweetness of oil-packed tomatoes and earthy fresh herbs. The delicate, flaky layers of filo provide a satisfying crunch that contrasts beautifully with the rich, molten cheese centre, making them a popular choice for any gathering.

This versatile vegetarian recipe is ideal as a crowd-pleasing party appetiser or a light lunch when served alongside a crisp green salad. You can easily prepare the rolls a day in advance and keep them chilled, allowing you to simply pop them in the oven when your guests arrive. For the best flavour, serve them whilst the pastry is still warm and the cheese remains perfectly gooey.

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Ingredients for Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls

  • 1 large egg

  • 90g (packed) grated aged kefalotyri cheese (90g)

  • 90g (packed) grated kasseri cheese (90g)

  • 30g (packed) finely crumbled feta cheese (90g)

  • 2 tablespoons finely chopped drained oil-packed sun-dried tomatoes

  • 2 teaspoons fresh thyme leaves

  • 1 teaspoon chopped fresh marjoram

  • 1/4 teaspoons ground white or black pepper

  • 8 sheets phyllo pastry (about 12x14 inches), thawed if frozen

  • Extra-virgin olive oil

How to make Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls

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 centre 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 177°C. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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