Zucchini and feta phyllo rolls
Dimitra's Dishes · ♥ 552 likes · 6.2K views · 7 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 770 g zucchinis
Wash and dry the zucchini and grate them on a box grater (or a food processor's grating attachment).
- 1–1½ tsp salt
Salt the zucchini and set in a colander over a big bowl for 15 to 20 minutes, weighted with a plate or two, to draw out liquid.
- 6–8 oz Gouda cheese
Shred the Gouda, firmed in the freezer about 20 minutes for easier grating, into a big bowl.
- 4–5 whole scallions
- 3 whole eggs
Add the thinly sliced scallions; whisk the eggs with a fork at the side of the bowl.
Squeeze the zucchini a handful at a time, removing as much liquid as possible, and add to the bowl.
Finishing the filling
- freshly cracked black pepper
- 1 tsp dried dill
- ½ tsp mint
- 8 oz feta cheese
- 1 lb filo
Season with black pepper, dried dill and mint; crumble in the feta and mix. No more salt.
- 8 oz salted butter
Drizzle and brush a sheet of filo with melted butter, lay a second sheet on top and butter it.
Buttering filo and rolling
Put one and a half to two tablespoons of filling at the bottom, fold the sides in a little and roll up; repeat until the filling runs out.
Place on parchment-lined baking trays and brush generously with the remaining butter; unbaked rolls can be frozen.