Preheat oven to 450 degrees Fahrenheit and roast the peppers until soft and just turning black. Place in a paper or plastic bag until cool. Peel and slice in 1/2-inch slices.

Lower oven heat to 420 degrees Fahrenheit. In a bowl, combine the peppers with the cheese and black pepper.

Lay one sheet of phyllo dough onto a flat surface and brush with olive oil. Lay a second sheet on top of the first and cut the two sheets into six squares.

Place one tablespoon of the pepper-feta mixture in the center of each square and close gently, pinching the two sides together in the center and then the other two sides. Use a drop of water to hold the sides together.

Repeat with the remaining two sheets of phyllo.

Place the filled dough pockets on a baking sheet lined with Gefen Parchment Paper and bake until golden.

Place lemon juice, olive oil, basil and parsley in a food processor and pulse until almost smooth. Add pistachios and grind coarsely. Add seasonings and pulse until well blended.

Arrange a phyllo square on a serving plate and spoon a tablespoon of sauce on top. Serve warm.