Phyllo Cheese Rolls
We made these fun appetizers in class last week. The filling is pretty simple, feta cheese and parsley. Then you just cut phyllo pastry intro strips and roll up the filling inside. More detailed instructions are in the recipe. They are pretty easy to make, once you get started.
A lot of people are nervous about working with phyllo dough. So many warnings about the dough drying out. It always sounds like you are working against the clock. Phyllo isn’t really that hard to work with. It can dry out, but covering the dough with a damp towel or plastic wrap while you work with it helps so much.
So here is the recipe. I kind of wish I had gotten better pictures. The ladies making these had little experience with phyllo and did a great job.
Phyllo Cheese Rolls
2 cups feta cheese, crumbled
¼ cup chopped parsley
10 phyllo sheets, thawed
1 tablespoon water, to brush the phyllo sheets
½ cup oil to fry the rolls
In a bowl, combine the crumbled feta cheese and chopped parsley. Mix them together until they are well combined. Lay one phyllo sheet flat on a clean surface. Cut the sheet into 4 equal strips. Cover the remaining phyllo sheets with a damp towel to keep them from drying out while you’re working. Place about a tablespoon of the feta and parsley mixture at one end of a strip. Fold the end over the filling, then fold in the sides and start rolling up the strip towards the other end, like a cigar. Repeat with the remaining phyllo strips. Once you reach the end of each strip, use a bit of water to brush the end and then press it onto the roll to seal it. Repeat this process until all your filling is used.
Heat the oil in a frying pan over medium heat. Once the oil is hot, add a few rolls at a time, making sure not to overcrowd the pan. Fry them until they’re golden brown on all sides, which should take about 2-3 minutes. Once the rolls are fried, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Continue frying the remaining rolls. Once all the rolls are fried and drained, they’re ready to be served. Enjoy them while they’re hot and crispy!
Feel free to play around with the filling a bit. Maybe use fresh dill and some lemon zest or a dash of cayenne.
