You may also like
Categories:
potatoes fennel bulb shallot celery extra-virgin olive oil Feta cheese cinnamon cardamom anise seed phyllo salt
Viewed: 97 - Published at: 6 years agoIngredients
- 4 to 5 Yukon Gold potatoes (par boiled and diced)
- 1 large fennel bulb, chopped into small pieces
- 1 small shallot or 3 scallions chopped into small pieces
- 2 cups celery! sliced thinly
- 1/2 cup extra virgin olive oil
- 1 cup feta cheese
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 2 tablespoons za-atar
- 1 tablespoon anise seed
- 1 package (roll) prepared phyllo dough (Athens brand)
- salt and pepper to taste
Method
- For filling: in a large saute pan heat three to four tablespoons of olive oil. Add shallot, celery and fennel and cook until vegetables are softened.
- Add potatoes, scallions, spices, cheese, salt and pepper to taste. (Note: leave some za-atar in reserve for dusting on top of rolls.) Remove from burner and let mixture cool.
- Preheat the oven to 350 degrees F. Using a pastry brush, coat a cookie sheet with oil.
- Working with 4 to 5 sheets of phyllo stacked together, brush top layer with olive oil. Spoon filling (about 1/4 cup) along the edge of the oiled dough, fold the short sides in and roll as you would a jelly roll. Place on the greased cookie sheet seam-side down and brush top and sides with oil. Repeat with the remaining phyllo dough and filling.
- Lightly sprinkle oiled logs with za'atar.
- Bake in oven until golden brown, about 25 minutes.
- Cut each log in half for meal-size servings. Option: cut into smaller pieces to serve as appetizers
