Turkish · Lunch
Baked Cheese Pastry Rolls
Crisp golden phyllo rolls filled with a molten mix of feta and mozzarella, bound with egg and dill, then baked until the phyllo shatters and the cheese centre turns soft and stretchy. Rooted in Turkish borek tradition, served warm as a savoury snack, light lunch, or meze starter.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
396Calories
15.8gProtein
27.1gFat
19.3gCarbs
1.4gSugar
0.7gFiber
1108mgSodium
210mgChol
13.1gSat Fat
185mgPotassium
405mgCalcium
1.6mgIron
0.9mcgVitamin B12
1.8mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
In a small bowl, combine crumbled feta, shredded mozzarella, chopped dill, beaten egg, pepper, and salt into a thick paste.
2
Build
Lay one phyllo sheet flat, brush lightly with olive oil, place a tablespoon of filling along one short edge with a 1-inch border, fold sides over, and roll tightly into a cigar shape.
3
Wrap
Seal the seam with beaten egg and repeat with remaining sheets to make 3 rolls, then chill seam-side down on a plate for 10 minutes.
4
Bake
Arrange rolls seam-side down on parchment, brush with olive oil, and bake at 400F (200C) for 15–18 minutes until phyllo is deep golden and cheese feels soft.
5
Plate
Transfer rolls to a small plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.4 oz124g feta cheese
- 1.8 oz50g mozzarella cheese
- 66 sheets (about 1.6 oz/45g total) phyllo dough
- 2 tbsp2 tbsp fresh dill
- 11 large egg, beaten
- 2 tsp2 tsp olive oil, plus extra for brushing
- 1/2 tsp1/2 tsp black pepper
- 2 pinch2 pinch salt
