1. Add the sun-dried tomatoes to a small bowl and pour some boiling water on top. Cover and let the tomatoes soak overnight. If you have sun-dried tomatoes in a jar (in water or oil), you can skip this step.

2. Preheat the oven to 430°F (220°C). Line a baking sheet with baking parchment and set aside. Remove the phyllo dough sheets from the fridge and let warm up a bit.

3. Drain the soaked tomatoes and cut/chop into small pieces. Place the cream cheese and feta in a large bowl and mix well – avoid large pieces of feta. Add the chopped tomatoes, smoked paprika powder, garlic powder, and dried oregano and mix well. Clean the spring onions, cut them into fine rings, and add to the bowl. Season with salt and pepper to taste – be careful with the salt here as feta is already often quite salty. Set aside.

4. Remove the filo dough sheets from the package and unroll them. Cut the dough sheets in half and place some of them on your workspace – cover the rest with a damp towel to prevent the dough from drying out. Brush the first phyllo dough sheet with some oil and place a small amount of the feta cream (about 1 tbsp.) on one of the shorter sides of the dough sheet. Fold the edges of the longer sides slightly towards the center and then roll up the borek. Try to get a compact roll but be gentle – the dough is very thin and tends to break sometimes.

5. Place the mini borek on the prepared baking sheet, brush with the egg wash, sprinkle with sesame seeds, and bake for about 20 minutes in the center of the oven. The little rolls should be crispy with a nice golden color. Remove them from the oven and let cool down. Serve the mini borek while still a bit warm or cold.