Summary

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

1. Preheat the oven to 180 degrees.
2. For the filling, put the artichokes, cheese, egg, chopped herbs, garlic in the blender and puree, then season with salt and pepper.
3. 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.
4. 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.
5. 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.