Lamb Phyllo Rolls
Yield
6 servingsPrep
1 hrsCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
olive oil, extra-virgin
|
|
| 6 | tablespoons |
butter, unsalted
|
|
| 1 | large |
onions
finely chopped |
|
| 1 ½ | pounds |
lamb
finely ground |
|
| 2 | large |
tomatoes
peeled and diced |
|
| 1 | teaspoon |
honey
|
|
| 1 | tablespoon |
cinnamon
or to taste |
|
| ½ | teaspoon |
sea salt
or to taste |
|
| 1 | teaspoon |
black pepper
cracked, or to taste |
|
| ¼ | cup |
meat stock
reduced , or robust red wine |
* |
| 1 ½ | tablespoons |
parsley leaves
flat-leaf |
|
| 1 | cup |
myzithra cheese
fresh or, small curd cottage cheese, drained |
* |
| ⅓ | cup |
feta cheese
finely grated |
|
| ½ | teaspoon |
nutmeg
grated |
|
| 2 | each |
egg yolks
|
*
|
| 12 | each |
phyllo (filo) pastry sheets
|
*
|
|
For Serving |
* | ||
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
cinnamon
ground |
*
|
| 1 | x |
marjoram
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
olive oil, extra-virgin
|
|
| 9E+1 | ml |
butter, unsalted
|
|
| 1 | large |
onions
finely chopped |
|
| 680.4 | g |
lamb
finely ground |
|
| 2 | large |
tomatoes
peeled and diced |
|
| 5 | ml |
honey
|
|
| 15 | ml |
cinnamon
or to taste |
|
| 2.5 | ml |
sea salt
or to taste |
|
| 5 | ml |
black pepper
cracked, or to taste |
|
| 59 | ml |
meat stock
reduced , or robust red wine |
* |
| 23 | ml |
parsley leaves
flat-leaf |
|
| 237 | ml |
myzithra cheese
fresh or, small curd cottage cheese, drained |
* |
| 79 | ml |
feta cheese
finely grated |
|
| 2.5 | ml |
nutmeg
grated |
|
| 2 | each |
egg yolks
|
*
|
| 12 | each |
phyllo (filo) pastry sheets
|
*
|
| 0 |
For Serving |
* | |
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
cinnamon
ground |
*
|
| 1 | x |
marjoram
|
*
|
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.
