200 g feta (or white cheese)
Bunch of fresh parsley, finely chopped
1 egg, split
3 sheets of filo pastry (eg Easy Filo puff pastry), thawed
It is important that when you remove the sheets of filo dough from the packaging, place them under a damp tea towel to prevent them from drying out. Mash the feta cheese with a fork and mix in the parsley, egg yolk and a pinch of pepper. The feta is already salty by itself, so no more salt needs to be added. Cut a sheet of filo pastry diagonally into quarters. Cut the triangles in half again to form 8 small triangles. Place some of the feta mixture on the long side of the triangle and fold the left and right corners slightly inwards. Brush the other end with egg white and roll them up. Repeat until the mixture is used up. You can also quarter the filo sheets to make large feta rolls.
Heat a layer of about 5 cm sunflower oil to 180 degrees. Bake the rolls (in batches) for 2 minutes until golden brown. Let them drain on kitchen paper. You can serve them hot or cold.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.