Cheesy phyllo rolls
Dimitra's Dishes · ♥ 1.4K likes · 69.8K views · 6 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz feta cheese
- 8 oz softened cream cheese
- 4–8 oz mozzarella cheese
- 1 tsp dried oregano
- 1 tsp fresh mint leaves
- pepper
- salted butter
For the filling, combine the feta, softened cream cheese (a few seconds in the microwave out of its foil if still cold), grated mozzarella, dried oregano, chopped mint and a little pepper; no salt. Mix until combined.
Three-cheese filling
- 1 lb number four filo pastry
Thaw the filo in the refrigerator overnight and leave it in its packaging on the counter an hour or two before using; never unwrap it ahead or it dries out.
Butter and handling filo
For each roll, drizzle melted butter over one filo sheet, fold it over, drizzle butter down the centre and especially the end to seal.
Put a tablespoon of filling in the centre, press lightly, fold the sides in a little, and roll as tightly as possible without tearing; place on the tray. Repeat until the filo or filling runs out.
Brush the tops with plenty of melted butter and poke holes with a fork so steam escapes and less cheese oozes out.
Bake on the centre rack of a preheated 350F oven until golden, 30 to 40 minutes (35 here); two trays give room for air to circulate for crisper rolls.
To freeze: freeze unbaked rolls until solid, bag them, keep about two months, and bake from frozen until golden.