Recipe slightly adapted from "Kouzinomageiremata" magazine
of "ETHNOS" newspaper (2009)
of "ETHNOS" newspaper (2009)
Ingredients (for 6-8 people)
For the rolls:
450-500gr. of phyllo pastry sheets
3 tbsp of margarine, melted
1 large piece of baking paper
For the filling:
1Kg of potatoes
1 1/2 tea-cup of fresh milk
2 tbsp of margarine
1/2 tsp of ground nutmeg (or 1 tsp of finely snipped dill or chives, each give a different flavour result)
salt
pepper
Method:
Peel, rinse well and cut the potatoes into quarters. Put in a spacious pot, cover with water and season with salt. Boil on high heat for 20 minutes until they are tender.
Put the milk in a saucepan and warm it up in low heat.
Drain the potatoes in a colander, transfer into a blender and whiz until they are completely mashed.
In another saucepan melt the margarine on medium heat and transfer the potato mash there. Season with salt and pepper and stir. Then slowly add in the saucepan the warmed milk, constantly stirring with a wooden spoon, until it is absorbed by the mash.
Take off the heat and leave the purée aside for 10 minutes to cool down and firm up. Then sprinkle with the nutmeg (or the dill or the chives) and stir.
Preheat the oven to 180°C. Line a spacious oven tray with the baking paper and leave aside.
On a clean surface lay the first phyllo sheet with the narrower side facing you (keep the rest of the phyllo sheets covered with a piece of plastic wrap and a cool damp towel so not to dry out).
Cut, vertically, the phyllo sheet into 5 equal strips. With a teaspoon place some of the filling on the centre of the bottom edge of each strip and roll up into a roll. Repeat the same with the rest of the pastry and the filling.
Transfer the rolls on the baking tray into a line and brush on top with the melted margarine. Put in the oven and bake for about 20-25 minutes or until the phyllo is golden and crispy.
Serve while they are still hot, garnishing with flat-leaf parsley leaves.
For the rolls:
450-500gr. of phyllo pastry sheets
3 tbsp of margarine, melted
1 large piece of baking paper
For the filling:
1Kg of potatoes
1 1/2 tea-cup of fresh milk
2 tbsp of margarine
1/2 tsp of ground nutmeg (or 1 tsp of finely snipped dill or chives, each give a different flavour result)
salt
pepper
Method:
Peel, rinse well and cut the potatoes into quarters. Put in a spacious pot, cover with water and season with salt. Boil on high heat for 20 minutes until they are tender.
Put the milk in a saucepan and warm it up in low heat.
Drain the potatoes in a colander, transfer into a blender and whiz until they are completely mashed.
In another saucepan melt the margarine on medium heat and transfer the potato mash there. Season with salt and pepper and stir. Then slowly add in the saucepan the warmed milk, constantly stirring with a wooden spoon, until it is absorbed by the mash.
Take off the heat and leave the purée aside for 10 minutes to cool down and firm up. Then sprinkle with the nutmeg (or the dill or the chives) and stir.
Preheat the oven to 180°C. Line a spacious oven tray with the baking paper and leave aside.
On a clean surface lay the first phyllo sheet with the narrower side facing you (keep the rest of the phyllo sheets covered with a piece of plastic wrap and a cool damp towel so not to dry out).
Cut, vertically, the phyllo sheet into 5 equal strips. With a teaspoon place some of the filling on the centre of the bottom edge of each strip and roll up into a roll. Repeat the same with the rest of the pastry and the filling.
Transfer the rolls on the baking tray into a line and brush on top with the melted margarine. Put in the oven and bake for about 20-25 minutes or until the phyllo is golden and crispy.
Serve while they are still hot, garnishing with flat-leaf parsley leaves.
Sounds like a great party appetizer - I just know they wouldn't last long =)
ReplyDeleteThey are light and very tasty indeed! I was not kidding saying that you can't stop at one:-))
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