Artichokes – Parmesan – Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g artichoke hearts, from the jar
- 100 g parmesan, rated
- 1 piece (s) egg (s), beaten
- 1 tablespoon parsley, finely chopped
- 1 tablespoon oregano, finely chopped
- 2 clove (s) garlic, crushed
- salt and pepper
- 200 g douh (filo douh)
- 45 g butter, melted
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- For the filling, put the artichokes, cheese, egg, chopped herbs, garlic in the blender and puree, then season with salt and pepper.
- Butter 5 sheets of filo pastry on both sides and place on top of each other. If necessary, cut the filo pastry sheets to a width of 15 cm. Spread 1 1/2 teaspoons of the filling in a thin strip on the short side of the pile of filo pastry. Roll the filo pastry 1 l / 2 times around the filling. Brush the edge with butter and seal. Cut the roll off the edge of the stack with a sharp knife.
- Place the filo roll with the open side down on a greased baking sheet. Do the same with the rest of the filling so that each stack makes 5 to 6 rolls. When a stack is used up, make a new one from 5 more filo pastry sheets.
- Continue until all the ingredients have been used. Spread some more butter on the filo rolls. Bake until golden brown and crispy in 15 minutes. Cool on a wire rack. Serve warm or at room temperature with lemon mayonnaise as a dip.
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