The zucchini and feta rolls are crunchy, quick, and very delicious, made with phyllo pastry. I wanted to make bundles with feta and decided to make them even more tempting by adding zucchini, which I adore. Super crispy and with a creamy filling, these zucchini and feta rolls are made in 10 minutes with only 4 ingredients, perfect as an appetizer, for a party, or a buffet, you’ll impress with little effort, and you can bake them in the oven, air fryer, or pan!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients
- 14 oz feta
- 10 sheets phyllo pastry
- 1 zucchini
- to taste extra virgin olive oil
Steps
Zucchini and feta rolls are super easy and quick to prepare. First, clean the zucchini, remove the ends, cut them in half, and then into very thin slices (if you have one, use a mandolin slicer; otherwise, cut very thin, almost transparent, slices with a knife).
Cut the two blocks of feta, lengthwise, into 5 equal parts to get 10 strips of cheese.
Take a sheet of pastry and fill it with 4 slices of zucchini, overlapping them two by two, and a piece of feta. Fold the ends and form a roll.
Make all the Zucchini and Feta Rolls this way, place them on a baking tray, and spray or brush them with a little extra virgin olive oil.
Bake the Zucchini and Feta Rolls in a preheated oven at 392°F for 20 minutes, in an air fryer, again at 392°F for 15 minutes, or in a pan, with a bit of oil, for 7/8 minutes per side on low heat.
Advice:
Zucchini and Feta Rolls can be kept at room temperature for a few hours or in the fridge for a couple of days. To make them crispy and as good as freshly made, just reheat them.
More phyllo pastry recipes HERE
More feta recipes HERE
More zucchini recipes HERE
