Bourekakia (Greek Cheese-Filled Phyllo Rolls)
Crispy golden phyllo rolls filled with a creamy blend of feta, ricotta, and parmesan, infused with herbs like dill and parsley. A Greek appetizer with layers of texture and Mediterranean flavor.
Servings: 24 servings
Calories: 145kcal
Ingredients
- 200g feta cheese, crumbled
- 200g ricotta cheese
- 100g parmesan cheese, grated
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped (optional)
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- 450g phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1 egg yolk beaten with 1 tablespoon milk (for egg wash, optional)
Instructions
- Combine feta, ricotta, and parmesan in a bowl. Add egg, dill, parsley, mint, black pepper, and nutmeg. Stir until well mixed and set in fridge.
- Unroll phyllo sheets on a flat surface. Cover with a damp towel to prevent drying.
- Cut phyllo into 3-4 inch strips. Brush each with melted butter for crispiness.
- Place 1 teaspoon of filling on one end of a phyllo strip. Fold sides over, then roll tightly into a cigar shape. Lay seam-side down on parchment-lined baking tray.
- Repeat with remaining strips and filling.
- Optional: Brush tops with egg yolk-milk wash for a golden finish.
- Bake at 350°F (175°C) for 25 minutes, or until golden and crisp.
Notes
Use parchment paper for easy cleanup.
Kefalotyri cheese is ideal but parmesan is a common substitute.
Storage: Keep in an airtight container for up to 2 days.
Serves best shortly after baking for optimal crispiness.
Kefalotyri cheese is ideal but parmesan is a common substitute.
Storage: Keep in an airtight container for up to 2 days.
Serves best shortly after baking for optimal crispiness.