Phyllo pastry rolls with figs and anthotyro cheese

A delicious party dish for every season which will impress your guests with its simplicity and great taste

Ingredients (for 10 pieces):
20 dried figs, finely chopped
20ml sweet wine
150gr. Greek anthotyro cheese (or fresh ricotta cheese)
150gr. of phyllo pastry sheets
salt
pepper
1 medium egg, beaten with 1 tbsp of water
frying oil

Method:
In a bowl leave the figs to soak for 2 hours in the wine and when ready drain them thoroughly.

In another bowl put together the cheese and the figs, season with a bit of salt and pepper and stir well to blend.

Unfold the phyllo sheets and cut in strips of 10cm long. Add some of the filling on the bottom end of each sheet and turn into a tight roll (folding in the sides so to seal the filling). In the end brush the edges with some of the egg wash to stick. Repeat the same procedure until the rest of the filling and the pastry are used.

Leave the phyllo rolls in the freezer for about 1 hour to get a bit hard.

Add some oil in a frying pan and leave it to become quite hot but not fuming. Fry the rolls in medium heat for about 6 minutes turning them often so to get nicely coloured. Serve immediately.