Phyllo dough rolls with feta and mint

Crumble the Greek feta inside a bowl, add the robiola, the finely chopped milk and mint and mix well until you get a homogeneous mixture. Overlap 3 sheets of phyllo dough brushing each sheet with oil.
With a knife cut 12 squares and, with the help of a sac a poche, place a little 'stuffing of cheese on one side of each square. Roll the phyllo dough around the filling until a

roll. Repeat the same operation with the other 3 sheets of phyllo dough. Close the ends well and bake in the preheated oven to 180ºC for 15 minutes.

You can prepare a large quantity of rolls, cook and freeze them with the function of gentle freezing blast chiller, and then store in the freezer for up to 6 months. If necessary, all you have to do is remove the necessary quantity of rolls from the freezer and regenerate it in the preheated oven to 180ºC for 5-10 minutes.