Preheat your oven to 190 °C (375 °F).

In a mixing bowl, crumble feta cheese and combine with cream cheese, dill, parsley, garlic powder, and black pepper until smooth.

Unroll phyllo dough, brush first sheet with olive oil, and layer additional sheets as needed.

Cut the stacked phyllo sheets into long strips, about 10 cm wide.

Place 1-2 tablespoons of filling at the bottom of each strip and roll, tucking in the sides and sealing with olive oil.

Arrange rolled feta logs on a parchment-lined baking sheet with space between each.

Brush tops with beaten egg and sprinkle sesame seeds if desired.

Bake for 15-20 minutes or until golden brown and flaky, then serve warm with lemon wedges.