RECIPE

Savoury Feta and Herb Filo Rolls

Recipe Created For

4.9 L Rectangular Roaster

Main Course

Dairy

Cook Time

Under 2 Hours

Serving Size

Cook Mode

INGREDIENTS

2/3 cup (160 ml) dried currants
2/3 cup (160 ml) diced dried figs (stems removed)
2 shallots, peeled and finely chopped
Zest and juice of 1 lemon
1 tbsp (15 ml) honey, plus more for serving
3/4 cup (180 ml) melted unsalted butter, approx.
3 cups (750 ml) crumbled feta cheese
1 cup (250 ml) labneh
1 ½ cups (375 ml) packed chopped fresh herbs (parsley, mint, cilantro, dill)
1 tbsp (15 ml) poppy seeds, plus more for sprinkling
1 tbsp (15 ml) sesame seeds, plus more for sprinkling
30 frozen filo sheets, thawed (about 2 boxes, each 1 lb/450 g)

A filo appetizer is always a fan favourite for family gatherings. Satisfying for those who crave both flavor and texture, slicing through the perfectly browned rolled filo crust will reveal a light and savoury filling. Tenderly baked and served in our elegant oven-to-table Rectangular Roaster, hosts should be prepared to serve second helpings.

Our Heritage Rectangular Roaster is the ideal piece of cookware for arranging the layers of filo, exposing them to a consistent heat source for an even bake. The end result will be delicious golden savoury feta and herb filo rolls, chock full of flavour and texture, featuring a rich blend of ingredients including, dried currants, figs and honey.

Whether you are expecting friends and family over for dinner, or simply want to whet the appetite before serving up your main course, our Savoury Feta and Herb Filo Rolls have you covered. This recipe can be prepared in under two hours, accommodating up to 10 portions at a time. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!

INGREDIENTS

2/3 cup (160 ml) dried currants
2/3 cup (160 ml) diced dried figs (stems removed)
2 shallots, peeled and finely chopped
Zest and juice of 1 lemon
1 tbsp (15 ml) honey, plus more for serving
3/4 cup (180 ml) melted unsalted butter, approx.
3 cups (750 ml) crumbled feta cheese
1 cup (250 ml) labneh
1 ½ cups (375 ml) packed chopped fresh herbs (parsley, mint, cilantro, dill)
1 tbsp (15 ml) poppy seeds, plus more for sprinkling
1 tbsp (15 ml) sesame seeds, plus more for sprinkling
30 frozen filo sheets, thawed (about 2 boxes, each 1 lb/450 g)

EQUIPMENT

INSTRUCTIONS

In a bowl, combine the currants, figs, shallots, lemon zest and juice, and honey. Let sit for 10 minutes, stirring occasionally.

Meanwhile, preheat the oven to 400°F (200°C). Brush the bottom and sides of 4.9 L Rectangular Roaster with some of the butter.

In a large bowl, beat the feta and labneh until smooth. Add the herbs, poppy seeds and sesame seeds. Season to taste with pepper. Add the currant mixture. Mix to combine and adjust the seasoning.

For each roll, you will need to stack 6 sheets of filo dough, brushing each one with melted butter before adding the next sheet. Place about ¾ cup (180 ml) of the filling along one of the short edges of the filo stack. Starting with the same short edge, roll the sheets up around the filling into a cylinder about 1 ½ inches (4 cm) wide. Place the roll, seam-side down, in the prepared Roaster, cutting off the edges of the roll to fit as needed. Repeat with the remaining filo sheets, butter and filling, placing the filo rolls side-by-side in the Roaster as you go.

Brush the top of the rolls with melted butter and sprinkle with more poppy seeds and sesame seeds. Bake for 40 minutes or until nicely golden. Serve hot or at room temperature drizzled with honey.