These savory Lamb Phyllo Rolls are a delightful twist on traditional Greek appetizers, combining tender ground lamb with aromatic spices and creamy cheeses. The filling features a rich blend of onions, tomatoes, and fresh herbs, wrapped in crisp, buttery phyllo dough. Baked until golden, these rolls offer a perfect balance of textures and flavors, making them an excellent choice for dinner parties or festive gatherings. The addition of myzithra and feta cheeses provides a tangy contrast to the savory meat, while the cinnamon and pepper add depth. Serve warm with a dusting of cinnamon sugar for a unique sweet-and-savory experience.
Lamb Phyllo Rolls
Description
These savory Lamb Phyllo Rolls are a delightful twist on traditional Greek appetizers, combining tender ground lamb with aromatic spices and creamy cheeses. The filling features a rich blend of onions, tomatoes, and fresh herbs, wrapped in crisp, buttery phyllo dough. Baked until golden, these rolls offer a perfect balance of textures and flavors, making them an excellent choice for dinner parties or festive gatherings. Serve warm with a dusting of cinnamon sugar for a unique sweet-and-savory experience.Ingredients
Directions
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Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in a heavy skillet over low heat.
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Add the diced tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and bring to a boil.
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Add 1/4 cup reduced meat stock or robust red wine, bring to a boil, then reduce the heat.
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Simmer for 15 minutes, or until almost all the liquid has evaporated.
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Stir in 1 1/2 tablespoons minced flat-leaf parsley and 1/2 teaspoon dried marjoram, adjusting cinnamon and pepper to taste (do not add salt at this point as the cheese mixture is salty).
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Set the meat mixture aside to cool completely, or refrigerate for up to 24 hours.
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Press 1 cup fresh myzithra cheese (or drained small-curd cottage cheese) through a sieve or food mill into a bowl.
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Combine the myzithra with 1/3 cup finely grated feta cheese, 1/2 teaspoon grated nutmeg, the remaining 1/2 teaspoon pepper, and 2 egg yolks. Cover and set aside.
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Combine the remaining 4 tablespoons butter and 4 tablespoons olive oil in a small saucepan and melt over very low heat.
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Brush a heavy baking sheet with some of this melted butter-oil mixture.
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Lay the 12 phyllo sheets one on top of another and cut in half crosswise to create 24 rectangular pieces.
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Place a small spoonful of the lamb mixture in one corner of each phyllo rectangle, then top with a small dollop of the cheese mixture.
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Roll the phyllo tightly around the filling to form a roll, placing them seam-side down on the prepared baking sheet.
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Brush the tops of the rolls with the remaining melted butter-oil mixture.
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Bake for 20-25 minutes, or until the phyllo is golden brown and crisp.
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Serve warm, dusted with confectioners' sugar and a pinch of ground cinnamon if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 143.8kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 4.9g25%
- Cholesterol 35.6mg12%
- Sodium 427.4mg18%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.6g3%
- Sugars 0.6g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven for 10-15 minutes to restore crispness.
Substitutions: If myzithra is unavailable, use drained ricotta or small-curd cottage cheese. Feta can be substituted with another salty white cheese like goat cheese.
Preparation Tip: You can prepare the lamb and cheese fillings a day in advance and refrigerate them. Assemble and bake the rolls just before serving for best texture.
Ingredient Note: The original recipe mentioned "OR to taste" for several spices; adjust cinnamon, marjoram, and pepper to your personal preference, keeping in mind the saltiness of the cheeses.
