Lamb Phyllo Rolls
Submitted by brannan
Lamb phyllo rolls stuffed with cinnamon-spiced ground lamb, myzithra, and feta, wrapped in flaky pastry and dusted with powdered sugar. A Greek savory-sweet showstopper.
YIELD
6 servingsPREP
1 hrsCOOK
45 minREADY
2 hrsGreek cooking loves a savory-sweet tangle, and these lamb phyllo rolls lean all the way in. Cinnamon-scented ground lamb gets simmered with tomatoes, a whisper of honey, and red wine until the pan goes nearly dry, then it’s paired with a tangy myzithra and feta filling bound by egg yolks. The meat mixture must cook until almost all the liquid evaporates, otherwise the phyllo turns soggy the moment it hits the oven.
Layering four brushed phyllo sheets per roll is what gives you that shattering, deep-golden crust. The final dusting of powdered sugar and cinnamon pulls the whole thing into Middle Eastern b’stilla territory and rounds out the gaminess of the lamb. Serve them hot, while the edges still crackle.
Chef Tips
- Drain the myzithra well before pressing through a sieve. Wet cheese filling leaks and tears the pastry.
- Keep the reserved phyllo sheets tightly wrapped and refrigerated while you work. Exposed phyllo dries in minutes and cracks when folded.
- Brush butter lightly, not heavily. Soaked sheets steam instead of crisping.
- Let the meat filling cool fully before assembling. Warm filling melts the butter and makes rolling messy.
Variations
- Swap lamb for ground beef or a beef-lamb blend for a milder flavor.
- Add a handful of toasted pine nuts or currants to the meat mixture for a Moroccan slant.
- Use crumbled kefalotyri in place of myzithra for a sharper, saltier bite.
Ingredients
Directions
Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in a heavy skillet and sauté the onion over low heat until soft, about 8 minutes.
Raise the heat, add the meat, and sauté until lightly browned, breaking up any lumps with a wooden spoon.
Add the tomatoes, honey, cinnamon, salt, and ½ teaspoon of the pepper, and bring to a boil.
Add the stock, bring to a boil, reduce the heat, and simmer 15 minutes, or until almost all the liquid has evaporated.
Add the marjoram and parsley, and additional cinnamon, marjoram, and pepper to taste (do not add salt at this point, as the cheese mixture is salty).
Set aside, or refrigerate for up to 24 hours.
Heat the oven to 375℉ (190℃).
Press the myzithra through a sieve or food mill into a bowl.
Combine with the feta, nutmeg, remaining ½ teaspoon pepper, and the egg yolks, cover and set aside.
Combine the remaining 4 tablespoons butter and olive oil in a small saucepan, and melt over very low heat.
Brush a heavy baking sheet with some of this mixture.
Lay the phyllo sheets one on top of another and cut in half crosswise to make 24 sheets.
Tightly rewrap half the sheets and refrigerate.
Lay 1 of the remaining sheets on a clean work surface, with a long end facing you, and brush lightly with the butter mixture.
Lay a second sheet on top, brush it with the mixture, and repeat with a third sheet.
Lay another sheet on top.
Divide the meat mixture into 6 portions.
Place 1 portion on the bottom third of the top phyllo sheet and shape it into a sausage about 8 inches long.
Divide the cheese filling into 6 portions and spread 1 portion over the meat.
Fold the bottom edges of the phyllo layers over the filling, then fold over the 2 sides, and roll up to make a firm neat parcel.
Place on the baking sheet and repeat with the remaining phyllo and filling.
Brush the rolls with the remaining butter mixture and bake 25 to 30 minutes, or until deep golden brown.
Drain on paper towels, sprinkle liberally with the confectioners’ sugar and cinnamon, and transfer to a warm platter.
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