Leek, Rice and Feta Phyllo Rolls

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By Sneji
January 10, 2022

I have been making these rolls for many years now but in a much more ordinary way. My grandmother used to make them when I was a little girl. The last few years, I have tried to make them more interesting, to spice them up so my girls would like them as much as I do. Therefore, I decided to combine two recipes, one for rolls with eggs & feta and another recipe for leek & rice.

I usually make them into large rolls, put them horizontally in the pan, smear them only with oil or egg and bake them. However, now I cut them and decided to position them vertically.

The amount of phyllo sheets I use usually fit in two pans when I bake the rolls in their usual way as mentioned previously, however now with this new way they can all fit into one pan. I also sprinkled them with Parmesan cheese to give them a little more modern look and taste and I think with that I definitely won over my younger fans, aka my daughters. It’s easy and fast. You can eat them for breakfast or as a snack. My daughters eat them for lunch in school. Try them as something new and delicious.

Ingredients

Filling

  • 2 tbsp olive oil
  • 200 g leek
  • 1 cup cooked rice (170 g)
  • 2 eggs
  • 1 cup ( 250 g ) yogurt or sour cream 14% 
  • 250 g feta

Rolls

  • 18 phyllo sheets
  • 150 g butter, melted
  • ¼ cup parmesan

Instructions

Filling

  • In a pan, pour the olive oil and add the leek. Let fry and stir occasionally. After frying, pour in the cooked rice. Mix well and take it off the stove. Let it cool.
  • In a medium bowl, stir two eggs and pour the yogurt. Mix well and add the rice mixture and the chopped feta. Stir all and set a side.
  • Preheat the oven at 400°F.

Make the rolls

  • Grease the baking pan with butter.
  • Prepare the phyllo sheets. Take one, grease it with melted butter and put another one on top of it. Grease again and put 3 tbsp of the rice mixture at the end of the sheet on the short side. Roll up. Cut the roll into 5 pieces. Take a piece and place it upright in the pan. Continue with others.
  • I had 18 sheets from which I mad 45 pieces. I placed them in a baking pan measuring around 30 cm x 20 cm. Once placed, grease the rolls with the remaining butter and put the parmesan on top of each piece.
  • Bake at 400°F for about 35-40 min.

Bon Appétit!

Leek, Rice and Feta Phyllo Rolls

I have been making these rolls for many years now but in a much more ordinary way. My grandmother used to make them when I was a little girl. The last few years, I have tried to make them more interesting, to spice them up so my girls would like them as much as I do. Try them as something new and delicious.
Servings 6
Prep Time 45 minutes
Cook Time 40 minutes

Ingredients
  

Filling

  • 2 tbsp olive oil
  • 200 g leek
  • 1 cup cooked rice 170 g
  • 1 cup yogurt or sour cream 14% 250 g
  • 2 eggs
  • 250 g feta

Rolls

  • 18 phyllo sheets
  • 150 g butter melted
  • ¼ cup parmesan

Instructions
 

Filling

  • In a pan, pour the olive oil and add the leek. Let fry and stir occasionally. After frying, pour in the cooked rice. Mix well and take it off the stove. Let it cool.
  • In a medium bowl, stir two eggs and pour the yogurt. Mix well and add the rice mixture and the chopped feta. Stir all and set a side.
  • Preheat the oven at 400°F.

Make the rolls

  • Grease the baking pan with butter.
  • Prepare the phyllo sheets. Take one, grease it with melted butter and put another one on top of it. Grease again and put 3 tbsp of the rice mixture at the end of the sheet on the short side. Roll up. Cut the roll into 5 pieces. Take a piece and place it upright in the pan. Continue with others.
  • I had 18 sheets from which I mad 45 pieces. I placed them in a baking pan measuring around 30 cm x 20 cm. Once placed, grease the rolls with the remaining butter and put the parmesan on top of each piece.
  • Bake at 400°F for about 35-40 min.

Bon Appétit!

    Video

    Author: Sneji
    Course: Main Course
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