Phyllo Dough Meat and Feta Rolls
These crisp phyllo rolls are filled with warmly spiced ground beef, feta, mozzarella, eggs, and dill. They bake in 15 minutes and make a crowd-friendly appetizer to serve warm with your favorite yogurt sauce.
Servings: 16
Ingredients
For the Beef
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 1 teaspoon allspice
- Kosher salt
- Black pepper
- 1 tablespoon extra virgin olive oil
Additional Filling Ingredients
- 5 ounces creamy feta cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- 1 teaspoon dill weed
- 1 tablespoon extra virgin olive oil
For Assembly
- 16 to 20 phyllo sheets
- 1 egg mixed with little water, for the egg wash
- 1 cup extra virgin olive oil, for brushing
Instructions
- Get ready. Preheat your oven to 400°F.
- Cook the beef. Heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat. Add the onion and sauté briefly. Add the ground beef, allspice, salt, and pepper. Cook, stirring occasionally, until the beef is fully cooked and browned, about 8 minutes. Set aside to cool slightly.
- Mix the filling. Combine the cooled beef mixture with the feta, mozzarella, 2 eggs, dill weed, and 1 tablespoon of olive oil. Mix until evenly incorporated.
- Prepare the phyllo. Carefully place 16 phyllo sheets on a large tray, with more nearby if needed. Cover the stack with a lightly damp clean kitchen towel to keep the pastry from cracking or breaking.
- Cut the phyllo. Place 2 phyllo sheets on a large cutting board and brush them generously with olive oil. Cut the layered sheets straight down the middle to form 2 long strips.
- Fill and roll. Place a spoonful of the meat and cheese mixture at the short end of one strip, closest to you. Roll away from you twice. Fold both long sides inward over the filling, then continue rolling toward the opposite end.
- Brush and repeat. Brush the roll with a little more olive oil and egg wash, then place it on a large, lightly oiled baking sheet. Repeat with the other strip and the remaining phyllo and filling, working with 2 sheets at a time. You should have 16 phyllo meat rolls.
- Bake and serve. Bake for 15 minutes. Remove the rolls from the oven and serve warm with your favorite yogurt dip or sauce.
Notes
- Keep the phyllo covered with a lightly damp kitchen towel as you work. Make sure the towel is not too wet, or the sheets may stick together.
- If a phyllo sheet tears too badly to use, discard it and continue with another sheet.
- Shop this recipe: Visit our shop for our organic ground allspice and Private Reserve Greek extra virgin olive oil.
Nutrition
Calories: 167.1kcal | Carbohydrates: 8.7g | Protein: 10.6g | Fat: 9.7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.1g | Trans Fat: 0.2g | Cholesterol: 62.5mg | Sodium: 316.9mg | Potassium: 135.1mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 130.6IU | Vitamin C: 0.6mg | Calcium: 91.1mg | Iron: 1.4mg
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