Rolls filled with feta cheese

Rolls filled with feta cheese
For 18 pieces:
350 g flour
1 packet baking powder
2 eggs
150 ml yoghurt
2 tablespoons oil

250 g feta cheese
1 bunch of parsley
2 tablespoons yoghurt

1 egg yolk

Chop parsley very fine. Stir all ingredients for filling together until you have a smooth cream.

Prepare a smooth dough and divide into 18 pieces (ca size of a walnut). Roll out dough to about 1/2 cm thickness. Spoon 1-2 teaspoon of filling on the dough and form a small roll (like ravioli). Cover with some egg yolk. Bake for about 20 minutes at 200 °C.

Tastes lukewarm.

Recipe by Christiane Franz


Serves 6:

ingredients for 6 persons:

2 onions

5 big tomatoes

2 cloves of garlic

500 g aubergines

1 tablespoons butter

400 g minced meat

250 ml dry white wine

1 bunch of parsley

salt, pepper

thyme, rosemary

2 tablespoons olive oil

50 g butter

4 tablespoons flour

750 ml milk

100 g feta


Chop the peeled onions, peeled tomatoes and

garlic (very fine). Cut aubergines in slices. Roast the

chopped onions and minced meat with butter, pour white

wine onto. Add tomatoes, parsley, and garlic. Season with

salt, pepper, thyme and rosemary. Boil for 40 minutes.

Roast the sliced aubergines in oil. Prepare a bechamel

sauce with butter, flour and milk. Arrange alternately

layers of aubergines, bechamel sauce and meat in a

heat-resistant form, strew crumbs of feta on top and bake

in the preheated oven at 200 C for 30 minutes.

recipe by Monika Gober

credit  Garlick, Ian

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