Try these amazing rolls with crispy filo pastry wrapped around a savory tarhana, leek and cheese filling and discover the true wisdom of a traditional appetizer. They also make the ideal snack between meals.
Serves: 20 rolls Prep. time: 30′ Bakes in: 25′ Ready in: 55′
½ cup sweet tarhana
1 cup water
1 tbsp melted butter
1 medium leek, finely chopped
1 egg, lightly beaten
200 g feta cheese, crumbled
1 pinch black pepper, salt
10 filo sheets
½ cup olive oil + 3 tbsp melted butter
1 egg yolk beaten with 1 tsp water
Boil tarhana with 1 cup water in a pan for 5 minutes. Remove pan from heat and allow tarhana to absorb all water. Add melted butter and mix with a fork.
In the meantime, mix leek with a pinch of salt, squeezing to remove excess liquid. In a bowl mix leek with egg, cheese and tarhana.
Preheat oven at 180οC/fan. Cut filo sheets in half (long side). Pile them and cover with dump tea towel.
Brush one long strip of filo with oil-butter. Fold lengthways and oil once more. Put 1 tbsp stuffing at the end of the strip , bring the edges of the filo in the middle and roll up to the end of the sheet. Repeat procedure as many times as needed.
Place mini rolls in a non-stick baking dish lined with baking parchment and brush with egg yolk. Bake for 20-25 minutes or until nicely colored. Serve warm or cold.
Photo: Vangelis Paterakis – Food styling: Antonis Kati
Και η συνταγή στα ελληνικά: Tραχανοπιτάκια με πράσο και τυρί