Filo rolls with manouri, walnuts, raisins, figs and mint

Filo rolls with manouri, walnuts, raisins, figs and mint

Yemísta filópita me karídia, stafídia síka kai diósmos

By
From
Lyndey and Blair's Taste of Greece
Makes
18 rolls
Photographer
Chris Chen

Again I am using many of the ingredients we saw in Kalamata market in a modern but nonetheless Greek way.

Ingredients

Quantity Ingredient
12 sheets filo
40g butter, melted
2 tablespoons extra-virgin olive oil
1/2 cup raisins, soaked in sweet wine or warm water
100g dried figs, soaked in sweet wine or warm water
250g manouri cheese or ricotta salata, grated, (see Lyndey’s note)
3/4 cup mint leaves, chopped
1/2 cup walnut pieces, chopped
1 egg, lightly beaten

Method

  1. If the filo is frozen, remove it from the freezer and place in the refrigerator the day before it is needed. Cover the filo with baking paper or a dry tea towel, then a damp tea towel to prevent the filo from drying out.
  2. Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with baking paper. Combine the melted butter and oil in a small jug. Drain the soaked raisins and figs, then chop.
  3. Combine the chopped raisins and figs, cheese, mint, walnuts and egg, mix well.
  4. Take one sheet of filo and brush it with a little of the buttery oil mixture, then top with another sheet, again brushing the top with a little more of the buttery oil.
  5. Cut the sheets into three strips widthwise. Place a rounded tablespoon of the cheese mixture at one end, then roll the filo over the filling to enclose. Fold the ends in towards the filling, roll to the end of the strip. Place the roll, seam side down, on a baking tray. Repeat the procedure with the remaining filo and cheese filling.
  6. Brush the rolls with the remaining buttery oil. Bake for 15–20 minutes, or until the pastry is puffed and golden. Stand for 5 minutes before serving.

Lyndey’s note

  • Manouri is a semi-soft sheep’s or goat’s cheese often made from the whey left over from the production of feta. It is mild, slightly sweet and utterly delicious. It is available from Greek delicatessens. Italian-style ricotta salata can be substituted — it’s little saltier, but goes well with the dried fruit and walnuts in this recipe.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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