Turkish · Lunch
Baked Cheese Pastry Rolls (High-Protein)
Turkish sigara boregi with phyllo dough rolled around a feta, cottage cheese and egg filling enriched with spinach, oven-baked until crisp. Finished with fresh parsley and dill, served alongside a lemon-garlic yogurt dip for brightness and tang.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
715Calories
54.2gProtein
37.4gFat
38.1gCarbs
5.3gSugar
5.6gFiber
1898mgSodium
375mgChol
19.2gSat Fat
755mgPotassium
787mgCalcium
3.4mgIron
1.8mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mash feta and cottage cheese together, fold in the egg, spinach, parsley, dill, pepper and salt until evenly combined.
2
Build
Lay one phyllo sheet flat, brush with olive oil, spoon a quarter of filling in a log along one edge.
3
Wrap
Roll phyllo tightly around filling into a cigar, brush the loose edge with beaten egg to seal. Repeat with remaining sheets.
4
Rest
Place rolls seam-side down on a plate and chill in the refrigerator for 10 minutes.
5
Bake
Arrange rolls seam-side down on a parchment-lined baking sheet, brush tops with olive oil, and bake at 400°F for 18–20 minutes until golden brown and crisp.
6
Plate
Whisk yogurt with grated garlic and lemon juice. Serve the hot rolls with the yogurt dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g feta cheese, crumbled
- 5 oz140g cottage cheese, full-fat
- 88 sheets phyllo dough (about 2 oz/56g total)
- 22 large eggs
- 3 oz84g fresh spinach
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp olive oil, for brushing
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp salt
- 2/3 cup160g plain whole-milk yogurt
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
