Whenever I’m in the mood for something indulgent - but not too naughty - and need it to be quick and easy, I turn to this trusty recipe. I always have the basic ingredients on hand, and the best part? It's a total chameleon. You can swap in different cheeses and flavors depending on your cravings.
This dish has a special place in my heart because it tastes like home. I’ve been making it for longer than I’d like to admit, in every apartment I’ve lived in. For me, it’s pure nostalgia on a plate.
Of course, I've had to tweak things a bit since the cheeses here are a little different from what I’m used to. My secret weapon? Za’atar, a Middle Eastern spice blend that works magic with cheese (and pretty much everything else - I even sprinkle it on salads and omelets).
For this recipe, I usually go with cream cheese and Burgos cheese, but it's so versatile, any hard cheese will do. Feel free to toss in some olives, sun-dried tomatoes, or whatever else you think will play nicely with the cheese.
The Recipe
What you need:
4 leaves of chilled or defrosted filo dough (can be more or less, according to the batter amount)
1 box of cream cheese (plain or flavored)
Any sort of hard cheese - I use queso fresco burgos - about 100 grams
1 egg
Black pepper
Salt
Notes and changes:
You can add vegetables such as eggplants, mushrooms, chives, spinach or anything you can think of, to add some flavor.
You can use a flavored cream cheese.
Spices: as I mentioned, I add Za’atar both to the mix and on top before it goes to the oven. You can add any spices you like that go well with cheese. Additionally, you can sprinkle sesame seeds on top or leave it plain.
What to do:
In a bowl, mix the cheese, egg and spices.
Spread a filo leaf on your work surface (keep the other leaves under a towel to prevent from drying). Use an olive oil spray or a brush dipped in olive oil to lightly coat the leaf.
Place another leaf on top of the oiled one and repeat the oiling process. It’s important to grease the leaves to prevent them from drying out in the oven.
Cut the stacked leaves into four rectangles.
Place a spoonful of the cheese mixture in the center of each rectangle.
Fold each rectangle like an eggroll, ensuring to tuck in the edges to prevent the filling from spilling out.
Arrange the rolls on a baking platter lined with parchment paper.
Brush the tops of the rolls with olive oil (or egg wash). Sprinkle with sesame seeds or Za’atar, if desired.
Bake in a preheated oven at 180°C for 15 minutes, or until golden brown.
Pair it with a freshly cut salad and voilà - a perfect dinner. Enjoy!
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