12 sheets of filo dough (each 6 x 8 inches/15 x20 cm)
Extra-virgin olive oil for brushing
Instructions
In a bowl, mix together the mozzarella, feta, parsley, and nigella seeds.
Place a sheet of filo dough flat in front of you. Spoon a tablespoon of the cheese filling onto the sheet in a 3-inch (8 cm) line, about 2 inches (5 cm) from the edge closest to you. Fold the edge over the filling and press the filo dough down with moistened fingers so that it sticks. Then fold the side edges towards the inside. Roll up the filled filo dough like a cigar to form the pastry roll. Seal the seams with a little bit of water. The roll should bw about 3 inches (8 cm long). Repeat using the rest of the filling and filo dough.
Preheat the oven to 400°F (200°C). Grease a baking sheet with olive oil.
Arrange the rolls on the prepared sheet, at least 1/4 inch (5 cm) apart. Brush the filo rolls with olive oil. Bake for 15 minutes, turning them occasionally so that they crisp evenly. They should be golden brown on all sides.