These delicious rolls are a perfectly healthy snack choice! Try them out!
Serves: – Preparation time: 30’+ 20′ waiting Cooks in: 60′ Ready in: 1:30′
For the homemade phyllo:
750gr all-purpose flour
½ cup extra virgin olive oil
1 tsp salt
1 shot Greek raki or other alcoholic beverage
For the filling
4 bunches fennel (only leaves picked + finely chopped)
600gr baby spinach, washed, dry, finely chopped
3-4 spring onions, finely chopped
1 large red onion, grated
2 eggs slightly beaten
250gr anthotyro cheese or other white fresh cheese, crushed
½ cup extra-virgin olive oil
salt, freshly ground black pepper
For the pie
1 cup extra-virgin olive oil
Preheat the oven to 180C/350F/Gas 4. Attach the dough hook to heavy duty stand mixer and prepare the phyllo. Place flour and salt in your stand mixer bowl and combine. Add olive oil, raki and gradually water, kneading to create a soft smooth dough. Cover the mixer bowl with a kitchen towel and leave to rest for 20 minutes before using.
Meanwhile prepare the filling: Heat oil in a pan and sauté all onions until wilted. Stir in spinach and fennel and sauté for another 3-4. Remove pan from heat, season well with salt and pepper and leave to cool. Transfer veggie mix in a bowl using a slotted spoon, leaving any liquid in the pan. Stir in cheese and eggs and combine.
Put dough onto lightly floured working space and divide it in four balls. Roll out each dough ball into a very thin phyllo.
Drizzle with oil around each phyllo and cut it in the middle with a sharp knife. Fill each half phyllo with 3-4 tbsp stuffing mix and roll it up. Repeat process and transfer all mini fennel rolls in baking pan brushed well with oil.
Brush with oil all rolls and bake for 45-50 minutes until nicely colored. Serve warm.
Photo George Drakopoulos Food styling Tina & Olivia Webb