Empty My Fridge
Flaky Zucchini Feta Rolls - Easy Phyllo Pastry Recipe!
Ingredients
- Filo pastry1 lb
- Butter · melted8 oz
- Zucchini · grated5
- Feta cheese8 oz
- Gouda cheese · shredded6 oz
- Scallion · thinly sliced4
- Egg · beaten3
- Mint · finely chopped¼ cups
- Dill · dried1 tsp
- Salt
- Black pepper
- Sesame seed · for sprinkling
Instructions
- Grate the zucchini, put it in a colander, sprinkle with salt and let it sit for 15 to 30 minutes. Squeeze out as much liquid as you can with your hands.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the squeezed zucchini, feta, gouda, scallions, eggs, mint, dill, salt and pepper until evenly combined.
- Lay one phyllo sheet on a clean surface and brush it with melted butter. Top with a second sheet and brush again.
- Spread 1 to 2 tablespoons of filling near the bottom edge. Fold in the sides and roll up tightly into a log. Place it seam-side down on the tray. Repeat with the remaining phyllo and filling.
- Brush the tops generously with melted butter and sprinkle with sesame seeds if desired.
- Bake for 30 to 40 minutes, until golden brown and crisp.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
EggCheeseScallionZucchiniFeta cheeseFilo pastryGouda cheese
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