INGREDIENTS

•     16 sheets phyllo dough, thawed

•     1/2 cup (1 stick) unsalted butter, melted

•     10 1/2 ounces fresh goat cheese

•     1/3 cup honey

•     1/2 cup pomegranate seeds

•     Chopped pistachios, for topping.

Preheat the overn to 375 degrees F. Line a baking sheet with parchmant paper.

On a clean, flat work surface, gently arrange a piece of phyllo dough. Brush with butter and then top with another sheet of phyllo dough, brush the top with butter.

Crumble about an eighth of the goat cheese along the long edge of the phyllo dough. Now gently roll the phyllo dough up and over the cheese loosely to create a log.

Twist the log into a spiral shape. Don’t worry if you have some places where the dough tears, it will be fine. Place the spiral onto the prepared baking sheet. Repeat with the remaining dough.

Bake the spirals for 20 to 25 minutes or until lightly golden and crisp. Remove from the oven and drizzle with honey. Sprinkle with the pomegranate seeds and pistachios. Serve warm or at room temperature. Warm is best though!