PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Melt 10 tablespoons of butter in the microwave until liquid. In a bowl, combine the crumbled feta and shredded mozzarella cheese.

BASTE: Lay a sheet of phyllo pastry in front of you on a clean work surface. Cover the remaining stack of phyllo sheets with a damp towel to keep them from drying out. Brush a single sheet with butter. Fold one side of the sheet to create a half sheet.

FILL: Sprinkle 2-3 tablespoons worth of cheese mixture one inch from the border of the phyllo sheet. Start by rolling the phyllo over the filling and continue to roll until you reach the other end.

WRAP: Twist one side of the phyllo dough to create a coil. Gently but firmly twist the phyllo to create a 'cinnamon roll swirl' and wrap the phyllo (see post photos.) Place the wrapped roll in an 8x12 or 9x13 baking sheet sprayed with cooking spray and lined with parchment paper. Repeat with the remaining phyllo and cheese mixture.

BAKE: Melt the remaining 3 tablespoons of butter in the same bowl. Evenly drizzle or brush the butter all over the rolls. Sprinkle with sesame seeds if desired. Bake for 48-56 minutes or until golden and crispy.

DRIZZLE: Drizzle the feta spirals with hot honey once they cool slightly, if desired. Serve while they’re still slightly warm!