Tuesday, January 23, 2018

My Big Fat Greek Springroll

My first recipe of 2018 and it's a weird one.  I accidentally bought some fillo dough; I wanted puff pastry sheets.  I looked at what I had lying around and came up with this idea.  I like to save time and space by building the "Greek Logs" directly on the parchment lined cookie sheet.

Serves 4

1 9x14 inch square of fillo dough, thawed, cut to form two squareish rectangles
1 pack of goat cheese (4 oz)
1 lemon
1 bulb fennel sliced thin
quarter of  an onion sliced thin
1 red bell pepper cut into thin strips
1/4 cup minced parsley
1/2 cup sliced black olives
2 tablespoons Panko breadcrumbs
freshly grated Parmesan (optional)
dry white wine
Extra Virgin Olive Oil

  1. Line a cookie sheet with parchment paper and place thawed dough on it.  Preheat the oven according to dough package instructions.
  2. In a bowl mix the goat cheese, a little lemon zest, a lot of cracked black pepper, the juice of half a lemon and a third of the parsley.  Set aside.
  3. Heat a couple tablespoons of oil 10 inch non-stick skillet over medium high heat.  Add the fennel, onion and bell pepper and a little salt and pepper and cook for about 7 minutes.  
  4. Add a quarter cup of wine, cover and reduce heat to medium and cook for 5 or 6 minutes.
  5. Off heat add the olives, juice of the other lemon half.  Toss to combine.  Mix in the panko.
  6. Using a cheese knife or spoon spread half the cheese mixture across the center third of the Phylo.  It will look like three even parallel striped flag.  Dough on the top and bottom, cheese spread in the center.
  7. Top with parm!
  8. From one of the dough ends start rolling up your "Greek Log".  
  9. Bake per dough package instructions.  I like to over cook them just slightly...  They burn quickly so keep an close eye if you attempt this.
  10. Slice each in half on a bias and serve with a side salad or soup. 

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