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Feta and halloumi rolls – Tiropitakia


  • 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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