Preheat your oven to 180°C (350°F). In a large bowl, combine the crumbled feta, shredded mozzarella, chopped parsley, dried mint (if using), and black pepper. Stir the ingredients together until the cheeses and herbs are well incorporated.

Take one sheet of phyllo pastry and place it on a clean surface. Lightly brush it with melted butter or olive oil. This helps the pastry achieve a golden, crisp texture. If using spring roll wrappers, no need for butter or oil at this stage.

Place 1-2 tablespoons of the cheese filling near one end of the phyllo sheet, about 2 inches from the edge. Fold the edges inward to contain the filling, then roll the sheet tightly from one end to the other, forming a cigar-shaped roll. If needed, use a small amount of beaten egg to seal the edge.

Repeat the rolling process with the remaining phyllo sheets and filling. Make sure each roll is sealed tightly to prevent the cheese from oozing out during cooking.

Place the prepared cheese rolls on a baking tray lined with parchment paper. Lightly brush the tops with melted butter or olive oil for extra crispness. If you prefer a golden colour, brush the rolls with a bit of beaten egg.

Bake the rakakat in the preheated oven for 15-20 minutes, or until they turn golden brown and crispy. If using spring roll wrappers, you may deep-fry them in vegetable oil at 180°C (350°F) for 3-4 minutes until golden.

Remove the baked or fried cheese rolls from the oven or oil and let them cool on a wire rack for a few minutes. This ensures they stay crisp and prevents sogginess.

Serve the rakakat warm, garnished with a sprinkle of fresh parsley. These crispy cheese rolls pair perfectly with a side of fresh mint leaves or a yogurt dipping sauce for an added touch of freshness.