Phyllo rolls filled with feta cheese and caramelised quinces

A delicious first or buffet dish to treat family and guests and enjoy the quinces in a different way! The combination of the ingredients are nicely balanced giving a sweet and salty taste at the same time. I don't like repeating myself but when working with phyllo pastry always keep in mind to not open the package until the filling has been prepared and you're ready to start. When opened, keep unused pastry covered with a piece of waxed paper (or plastic wrap) and on top place a cool damp towel so the phyllo won't dry out

Recipe of Nicki Mytarea,
from "Cook Book" magazine of "ETHNOS" newspaper (2009)

Ingredients (for about 24 rolls):
1 packet of phyllo pastry sheets (about 10-12 sheets)
1Kg of Feta cheese
1 tea-cup of milk
2 quinces, peeled and cut in cubes
1 tbsp of brown sugar
2 tbsp of butter
1 tbsp of lemon juice
2 tbsp of finely chopped spearmint
pepper
1/4 tsp of ground cinnamon
1 tea-cup of olive oil
1 egg yolk, beaten

Method:
Preheat the oven to 180°C. Line a shallow oven dish with baking paper.

Put the feta cheese and the milk in a bowl and mash with a fork. Season with pepper and leave aside.

In a heavy-bottomed frying pan sauté the quinces with the butter and the sugar on medium heat, gently stirring with a wooden spatula. Add the lemon juice and sprinkle with the cinnamon.

When the quinces are caramelised transfer into the bowl with the feta cheese. Add the spearmint and stir.

Unroll the phyllo sheets and cut in half vertically (now having about 24 strips of phyllo).

Brush each strip with some oil and place 1 tbsp of the flling at the bottom (shorter side) leaving a space of about 1cm from the sides. Fold the phyllo up covering the filling from the bottom, and roll up 2-3 times. Fold inwards the one side of the phyllo and then the other side creating a straight roll. Roll the pastry up into a cylinder.

Continue in the same way until all the ingredients are used and transfer the rolls on the baking tray with the seam side down.

Brush the rolls with the egg yolk and put in the oven. Bake for about 20 minutes until they are crispy and golden.