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STEPS
INGREDIENTS
Prepare the filling: Crumble the feta cheese. Chop the dill. Add. Boil and rice potatoes. Add to the cheese. Ready

Prepare the filling: Crumble the feta cheese. Chop the dill. Add. Boil and rice potatoes. Add to the cheese. Ready

Phyllo pastry sheets

Phyllo pastry sheets

With a knife ( and not with scissors) Cut them  into 4 parts.

With a knife ( and not with scissors) Cut them into 4 parts.

Put them under a plastic sheet and cover with a humid kitchen towel

Put them under a plastic sheet and cover with a humid kitchen towel

Baste the phyllo sheet with olive oil

Baste the phyllo sheet with olive oil

1st layer. Roll loosely to leave a space for the filling to expand

1st layer. Roll loosely to leave a space for the filling to expand

Second layer. Also, roll loosely

Second layer. Also, roll loosely

Make a slit. Bake the rolls at 180C 15-16 mins until golden

Make a slit. Bake the rolls at 180C 15-16 mins until golden

  • Phyllo pastry sheets 1 pacquet
  • 2.0c Feta cheese(200g) washed from extra salt
  • 1/2c Dill chopped (or less)
  • 1.0c Mashed potatoes
  • Pepper
  • No salt.. Feta salty