Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper
- finely chopped
- 6 green onions
- finely chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- hot
- 2 eggs
- lightly beaten
- 2 cups feta cheese
- crumbled (can use graviera)
- 12 cup fresh parsley
- chopped
- 12-1 teaspoon ground pepper
- 1 lb phyllo pastry
- 1 cup butter
- melted
Instructions
- Heat a skillet over medium-high heat.
- Add olive oil, bell pepper and green onions.
- Saute for a few minutes.
- Set aside.
- In a saucepan, melt butter over medium-low heat.
- Add flour, stir and blend with a wire whisk.
- Slowly add hot milk, continuing to stir with the whisk until the mixture thickens.
- Lower heat and cook for about 3 minutes.
- Remove from heat and allow to cool slightly.
- Stir in eggs, cheese, parsley, pepper, and sauteed mixture.
- Mix well and set aside.
- (can be put in fridge for 3 days at this point - cover!
- ).
- Preheat oven to 350F.
- Assemble phyllo rolls:.
- Remove phyllo from package, unorll and lay flat on counter.
- Keep covered with a slightly dampened tea towel.
- Remove 1 sheet at a atime and cut in half lengthwise.
- Keep one half on the counter & place the other with the unused sheets under the damp tea towel.
- (this prevents it from drying out).
- Brush half of the pastry strip with melted butter and fold in half lengthwise, and brush with more butter.
- Place 1 Tbsp of filling along the bottom edge leaving about a half inch of pastry showing on bottom and both sides.
- Fold the left and right edges of the phyllo in half and inch.
- Brush sides with butter and roll up to make a tight roll, brushing with butter as you go.
- Be sure the entire surface is brushed with melted butter!
- Place on an ungreased baking sheet, seam-side down.
- Repeat until all the rolls have been made.
- Pierce each roll 2 or 3 times with tip of a sharp knife.
- Sprinkle lightly wiht a few drops of water.
- Bake in the centre of a 350F oven for 20 minutes or until crisp and golden.
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