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Greek Phyllo Roll Recipe

Ingredients

How to make it

  • Melt butter in a large frying pan and saute the onion.
  • Add the meat and cook, then add the tomato and cinnamon, cover and simmer for 20 minutes.
  • Remove the lid, season appropriately, keeping in mind the cheese may add to the saltiness.
  • Remove the cinnamon stick, stir in the basil, and cool the meat.
  • When cool mix the egg whites into the meat; this mixture may be made a day in advance and refrigerated.
  • Sauce: Melt 4.5 T butter in a sauce pan and add the flour; whisk together and cook for a couple of minutes.
  • Add the milk and whisk together while cooking until a smooth sauce is obtained.
  • Add the egg yolks, cheese, and nutmeg to this, and taste for seasoning.
  • Prepare the phyllo base; I put down three pieces of phyllo per layer, putting one running length away from you and two running length parallel ( like l=), with the edges overlapping slightly to form a large rectangle.
  • Brush the whole thing with melted butter, then put down the next layer flipping which side the parallel pieces are on ( =l ).
  • Continue this until you've used the package and created a good base. Transfer this to a large pyrex dish (you want something with some sides on it to catch anything that leaks); don't worry if you overlap the edges of the dish a little, as you'll be rolling this with the filling in it.
  • Spread half the sauce on the base, leaving margins around the edges for rolling.
  • Lay the sliced eggs on the sauce, sprinkle with parsley, then add the meat mixture.
  • Add the rest of the sauce. Roll it up and flip so the seam side is down in the pan; this can be a little messy.
  • Place in a 350 degree oven until golden brown.
  • Notes: Both mizithra and kefalotyri cheese add different flavors, and both can be hard to find if you're not in an area with a lot of ethnic groceries; I'm lucky in that there are about 20 around here. I've only made it with kefalotyri once (only found it once), but prefer mizithra anyway. In a pinch (when in lands populated primarily by culinary heathens) I've actually substituted a good white cheddar; it's good, but just not the same.
  • As far as the meat, I'm usually short on money so I use ground beef and it works out well, but both ground veal and ground lamb would be delicious.

Reviews & Comments 1

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    " It was excellent "
    elgourmand ate it and said...
    I like it but you're going to have to suggest another cheese to use. I live in Samoa and the ones you list just ain't here. A great post. RJ
    Was this review helpful? Yes Flag

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davik Lansing, MI

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