Place the crumbled feta in a bowl and add the cream cheese or Greek yogurt, finely chopped parsley, dried oregano and black pepper.

Mix everything together until the filling becomes creamy while still retaining a little of the feta’s crumbly texture.

Preheat the oven to 400°F (200°C).

Keep the phyllo sheets covered with a slightly damp kitchen towel while you work to prevent them from drying out.

Place one sheet of phyllo pastry on a clean work surface and brush it lightly with melted butter.

Place another phyllo sheet on top and brush it again with butter. Cut the layered pastry into suitable strips.

Place a spoonful of the feta mixture near one end of each strip.

Fold the sides of the phyllo inward over the filling, then roll the pastry tightly to create neat cylinders.

Arrange the filled rolls seam-side down on a parchment-lined baking sheet.

Brush the tops lightly with the remaining melted butter and sprinkle generously with sesame seeds.

Bake for 18–22 minutes, or until the phyllo pastry is deeply golden, crisp and flaky.

While the feta rolls are baking, add the cranberry sauce, honey, balsamic vinegar and fresh thyme to a small saucepan.

Warm over low heat for 3–4 minutes, stirring occasionally, until the mixture becomes smooth and glossy. Add a pinch of chilli flakes if desired.

Arrange the golden feta rolls on a serving platter and drizzle them with the warm cranberry honey glaze.

Garnish with fresh parsley and extra sesame seeds if desired. Serve immediately while the pastry is crisp and the feta filling is warm.