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- 100 g Fontana Feta
- 100 g Fontana Halloumi
- 2 whipped eggs
- 100 ml minced dill
- Salt and pepper
- 8 sheets Fontana phyllo
- 50 ml Fontana olive oil
Mash feta cheese with a fork and tear the halloumi. Add the beaten eggs, dill, salt and pepper.
Add two filo pastry sheets at each other and cut them into three pieces lengthwise. Add a teaspoon of the filling at one end, fold in about 1 inch of the edges and roll up.
Place the rolls on a greased baking tray, brush them with olive oil and let stand at 175 ° C for about 20 minutes, or until they get a golden brown color.
Can be eaten both hot and cold.
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