In a mixing bowl, combine crumbled feta cheese with finely chopped parsley, dill, and a pinch of black pepper. Mix thoroughly until well incorporated.

If using phyllo sheets, lay one sheet on a clean work surface and brush lightly with melted butter. Cut the sheet lengthwise into 3-4 strips, each about 3 inches wide.

Place one tablespoon of the cheese mixture at the bottom end of each strip, about 1 inch from the edge.

Fold the sides of the pastry strip inward over the filling, then roll tightly from bottom to top to form a cigar shape. Seal the edge with a small amount of water or egg wash.

Repeat with remaining pastry sheets and filling until all ingredients are used.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). The oil should be at least 2 inches deep.

Carefully place 4-5 börek rolls into the hot oil, being careful not to overcrowd the pan.

Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.

Remove with a slotted spoon and drain on paper towels.

Continue frying remaining börek in batches.

Serve immediately while hot and crispy, optionally garnished with lemon wedges.