INGREDIENTS
8 sheets of phyllo dough
Butter (melted)
150g of crumbled feta
Mint
8 asparagus
Black sesame seeds
Honey

METHOD
1. Brush a sheet of phyllo dough with melted butter, add another sheet on top, and brush this again with butter. Cut in half across the width.
2. Top the bottom half of the phyllo dough with crumbled feta, mint, and a piece of asparagus. Roll it up and brush it with melted butter.
3. Transfer to the baking tray covered with parchment paper. Sprinkle with black sesame seeds and transfer to the oven. Bake at 180°C/360°F for 20 minutes.
4. After baking transfer them to the serving dish and drizzle with honey and top with mint leaves. Serve and enjoy.