Phyllo Feta Rolls

Phyllo Feta Rolls

How about a Mediterranean escapade with this Feta Phyllo Roll recipe, where layers of crisp, golden phyllo pastry embrace a luscious filling of tangy feta cheese?
Let’s raise the bar on your appetizer game effortlessly as this simple yet sensational dish takes center stage at your next gathering, leaving a lasting impression on all who savor its delicious charm.

What you’ll need for feta phyllo rolls:

  • a roll of 14 x 18 inches Phyllo dough (8 sheets total)
  • 1/4 lb good quality Greek feta cheese (113 grams)
  • Three spring onion greens chopped
  • bunch of parsley leaves chopped
  • freshly ground pepper to taste
  • ⅓ cup heavy cream
  • grated zest from a lemon
  • 2 Tbs melted butter
  • flour for dusting

Roughly crumble the feta with a fork. Chop the spring onion greens and the parsley leaves and add them to the feta cheese. Add a few turns of freshly ground pepper and the heavy cream. Grate the zest of a lemon and roughly mix.
Melt the butter, then add the extra virgin olive oil.
Gently unroll the Phyllo dough, peel two sheets, then roll it back and cover it with a damp towel to prevent drying. Lay one of the sheets on a dry surface and brush generously with the melted butter and oil mix.
Place another sheet of Phyllo on top, then brush it with the butter/oil. Sprinkle some flour on top and place another sheet. Repeat the butter/oil brushing and place another sheet on top. Finish with another Phyllo sheet on top, brushed with the melted butter/oil mix.
You will now have four stacked Phyllo sheets separated with the melted butter/oil mix.
Add half of the feta cheese mix along the shorter edge of the sheets. Wet your fingers and push the feta mix together so it’s evenly distributed along the edge.
Gently start rolling the Phyllo dough, pressing as you move to get a snug sausage—place on a parchment-lined cookie sheet and set aside.
Repeat the same method with four more sheets and the leftover feta mix.
Place in a 375 F oven (190 C) in the middle rack for about 30 minutes until golden, brown, and delicious. Let the rolls cool for 5 minutes, cut them into small logs, and serve while warm.

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