I was scrolling through Instagram a few days ago and saw this recipe, Phyllo Dough Rolls with Feta as filling. Being on a diet, I chose light feta, but you can easily opt for the classic one. As for the phyllo dough, I confess I bought it. I’ve often tried making it at home, but it never turned out well. It’s a challenge I hope to conquer in the future!
The recipe is very simple to follow, just a few steps and it’s off to the oven. As for the ingredients, they are also few and easy to find in the supermarket. The cost? I’d say it’s a very economical dish. I spent 1.79 euros for the phyllo dough and got many sheets; I only used 2, so I have plenty left for other recipes. For the feta, it was also about 2.00 euros, black pepper, and dried chives, which are staples in my house. Extra virgin olive oil, and the dish is ready.
How can we classify it? I’d say it’s a very versatile dish, from appetizers to aperitifs or as a main course, as in my case. Being on a diet, I can enjoy dairy once a week, preferably protein-rich like feta. So those few carbs I can have were counted with the phyllo dough (also protein-rich), a dish everyone can enjoy!
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In the link below, you will find the classic spring rolls with phyllo dough, another great recipe I tested years ago! It definitely needs a photo update and a makeover since it’s still in the old article format. Maybe this week I’ll revisit this recipe and give it a new shine. I’ll leave you with the spring rolls and Burek recipes so you can use the phyllo dough package with these following recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 336.31 (Kcal)
- Carbohydrates 9.48 (g) of which sugars 0.03 (g)
- Proteins 14.99 (g)
- Fat 26.78 (g) of which saturated 14.12 (g)of which unsaturated 5.63 (g)
- Fibers 0.33 (g)
- Sodium 1,187.42 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 sheets phyllo dough
- 1 feta (in my case, light)
- to taste black pepper
- to taste chives
- to taste extra virgin olive oil
Tools
- 1 Oven
- 1 Knife
- 1 Brush
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
Steps
The recipe is very simple and requires only a few steps for its completion, so the first thing to do is preheat the oven to 356°F (static mode).
Place a sheet of phyllo dough on a work surface and brush it with extra virgin olive oil, sprinkle with black pepper and chives. Cover with a second sheet of dough and also brush it with oil and the other two ingredients.
Cut the feta into 4 rectangles. Cut the phyllo dough into 4 rectangles as well. Place the four pieces of light feta in the center of the dough sheets and roll them up. I found it effective to wrap them like a gift package with the ends folded under.
Place the four rolls on a baking tray lined with parchment paper and lightly brush the tops of our parcels with the kitchen brush. Bake for about 20 minutes.
The rolls will turn a beautiful golden color on the outside, and the cheese inside will soften slightly. Serve this dish hot because the outer crust will be deliciously crispy, as you can hear in the video. In the video, you see only three large rolls, which you can also make if you like them plump. All that remains is to wish you bon appétit, and I look forward to the next recipe!
Tips:
In my recipe, I specify two sheets of phyllo dough, but you can add a third if you like an even crunchier roll. I added dried chives, but you can also use fresh ones, chopped into small pieces. I also added black pepper, a flavor you can omit if you don’t like it.
