Phyllo Rolls with Feta and Green Pepper

Method10 steps · about 45 min

1. 1

   Step 1: Crumble the 200 g feta into a bowl. Add the 100 g grated selected hard yellow cheese, finely chopped long green pepper (1), egg (1), 1 tbsp mayonnaise, pinch of dried oregano and 1 tbsp chopped dill. Mix until evenly combined.

   Uses 200 g feta cheese, crumbled · 100 g graviera, kefalotyri or another hard yellow cheese; choose one, grated · 1 long green pepper, finely chopped · 1 egg · 1 tbsp mayonnaise · 1 pinch dried oregano · 1 tbsp fresh dill, finely chopped

2. 2

   Step 2: Preheat the oven to 180°C. Melt the 120 g butter gently if it is not already melted; keep this single butter supply available for both phyllo layering and the final brush over the rolls.

   Uses 120 g butter, melted, divided between phyllo and roll tops

3. 3

   Step 3: Lay out two of the six phyllo sheets: brush the first with some of the melted butter, lay the second on top and brush it too. Reserve the remaining butter for the other sheet pairs and roll tops.

   Uses 2 phyllo sheets for the first pair · Some of the 120 g total melted butter

4. 4

   Step 4: Cut the stacked sheet pair lengthwise into three strips. Put 1 tbsp of the prepared filling at one end of each strip, 3 tbsp filling for this first pair.

   Uses First buttered two-sheet phyllo pair · 1 tbsp filling per strip, 3 tbsp for the first three rolls

5. 5

   Step 5: Fold each strip’s side edges inward over the filling, then roll it up to enclose the filling securely. This makes the first three rolls.

   Uses Three filled phyllo strips

6. 6

   Step 6: Repeat the same two-sheet layering, buttering, three-strip cutting and folding with the remaining four phyllo sheets, making two more pairs and six more rolls. Use 1 tbsp prepared filling for each of these rolls, 6 tbsp more. The six sheets make nine rolls in total, using 9 tbsp filling; do not overfill to force any unused filling into them. Keep some of the same melted butter for their tops.

   Uses First three formed rolls · Remaining 4 phyllo sheets for two more pairs · 1 tbsp per additional roll, 6 tbsp for six more rolls · Some of the remaining melted butter for four sheets

7. 7

   Step 7: Choose whether to bake now or save the unbaked rolls. To save them, freeze the formed unbaked rolls at this point and stop before the tray preparation and baking steps. Otherwise continue to bake the nine rolls now.

   Uses Nine formed unbaked phyllo rolls

8. 8

   Step 8: Bake-now route only: coat the bottom of a large tray with the tray oil, arrange the nine unbaked rolls and brush their tops with the reserved portion of the same 120 g melted butter supply.

   Uses Nine unbaked rolls selected for immediate baking · A little oil for coating the baking tray · Reserved butter from the same 120 g total

9. 9

   Step 9: Bake-now route only: bake in the preheated 180°C oven for 30–35 minutes, until golden and crisp and the filling is hot and set.

   Bake rolls until golden and filling is set · 35 minUses Nine buttered rolls on the prepared tray

10. 10

    Step 10: Let the baked rolls cool until manageable and serve nine rolls as an appetizer or side.

    Uses Nine baked golden phyllo rolls