Instructions: Preheat the oven to 425 degrees. In a food processor fitted with the steel blade, place the ricotta, walnuts and cheese. Pulse to finely chop and combine the ingredients. Add the lemon zest, nutmeg, cinnamon, chives and salt and pepper to taste. Mix well.

Cut the phyllo sheets in half crosswise. Place one half sheet on a work surface, keeping the remaining sheets covered with a clean, damp towel so they do not dry out.

On half of the sheet, spread one-twelfth of the cheese mixture in a rectangle about 3 inches long and 3/4 inch wide, leaving the bottom edge and side uncovered. Fold the bottom edge over the mixture, then fold in the sides and roll up into a cylinder about 1 1/2 inches in diameter.

Repeat with the remaining sheets and cheese mixture. Alternatively, roll the phyllo around the cheese mixture to desired shape, such as triangles or small bundles.

Lightly oil a baking sheet using a small amount of peanut oil.

Place the rolls on the baking sheet at least 1/2 inch apart. Lightly brush the rolls with the remaining oil.

Bake until golden and crisp, about 15 minutes. Serve hot or warm.

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