The phyllo dough pinwheels filled with leek, carrots, zucchini, and feta are a tasty, crunchy, and quick appetizer to make. However, if you prepare more, the phyllo dough pinwheels can become a main course to serve for a family dinner. Naturally, you can choose your preferred vegetables for the filling, but if you don’t like feta, be sure to choose a dry cheese instead; otherwise, the dough might become soft instead of crunchy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 sheets phyllo dough
- 3.5 oz carrots (grated)
- 5.3 oz zucchini (cut into julienne)
- 1 leek
- 3.5 oz feta
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste dried Mediterranean herbs (or oregano)
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Low-edge casserole
- 1 Spatula + spoon
- 1 Bowl
- 1 Reusable parchment paper
- 1 Oil sprayer
- 1 Baking tray
- 1 Coarse grater
Steps
Slice the leek, julienne the zucchini, and grate the carrots. In a low-edge casserole, heat the oil, add the vegetables, and cook for 10 minutes or until they are soft. Season with salt and let them cool. Transfer the vegetables to a bowl, add the crumbled feta, and mix.
Brush a sheet of phyllo dough with some oil, overlay it, keeping it staggered, with a second sheet of phyllo dough, and place a few tablespoons of filling along the long side from top to bottom. Roll up the phyllo dough and then close it onto itself to form a pinwheel. Continue the same way with the remaining ingredients.
Transfer the pinwheels to a baking sheet lined with reusable parchment paper, spray them with some oil, sprinkle with dried Mediterranean herbs or oregano, and bake in a preheated oven at 390°F for 20/25 minutes or until they are golden and crispy. Serve the phyllo dough pinwheels while still hot to retain the crispiness of the dough.
