See Also: Appetizers · Cooking Club · Greece
Filo / Phyllo Tidbits
From Dorothy McNett's recipes at www.dorothymcnett.com. These are very "fragile" and are great served with cheeses, etc. It is spelled either filo, or phyllo and it means leaf in Greek.
sheets of filo dough, thawed and at room temperature
extra virgin Greek olive oil for the pan
freshly grated Myzithra or Sarvecchio cheese (or even Parmesan Reggiano)
sprinkles of sea salt
Have about 3 - 4 sheets of the filo stacked. Cut into rectangles about 3 by 4 inches or so. Quickly roll them up tightly like small cigars. Heat just enough olive oil in a flat skillet to cover the bottom. When nice and hot carefully place the rolls in the pan. Turn after about 30 seconds of frying, or when they get browned on both sides. Remove to serving platter, sprinkle with cheese and salt and serve. Great with olives, cheeses of all kinds, etc. Kind of messy but very tasty!!
Recipe created 2017-03-28.
