Sunday, July 14, 2013
Phyllo Cheese Roll
These rolls are very delicious. You can serve them for a brunch or as an appetizer. You can prepare these rolls and freeze them. Bake them when you are ready to serve them.
Makes 2 rolls
1 pound feta cheese, crumbled
½ cup ricotta cheese
½ cup parsley, chopped
1 teaspoon dried mint
½ cup fresh dill, chopped
1 pound phyllo
Put the feta cheese, ricotta cheese and egg in a mixing bowl and stir. Add parsley, dill and mint and stir to combine, and set aside
Use 5 phyllo sheets for each roll. Roll out the sheet of phyllo and brush with olive oil. Place another sheet on top and brush with oil. When 5 sheets are stacked and covered with oil, spread the cheese mixture along one side of the phyllo stack to make 2 inches wide filling.
Roll up the phyllo to the end of the stack. Place the roll on an oiled tray with the seam down. Score the top of the roll into 8-10 sections.
Bake in 350 F oven for 35 minutes. Leave to cool and cut it through the scores.
You can keep the roll uncut. Wrap it with foil and freeze it. When ready to serve, place it on 300 degrees F oven for 10-15 minutes. Do not microwave it. Phyllo will become soggy.