These easy, crispy phyllo rolls are a healthy change of pace from the traditional dinner roll. A savory mix of leeks, carrots and spices are rolled into flaky phyllo spirals, so you get a taste of filling in every bite. Recipe and photo by food photographer Esra Mese (@charmerkitchen).
- 1 package Athens® Phyllo Dough (9″x14″), thawed
- 4 tablespoons olive oil
- 2 large leeks, finely chopped
- 2 carrots, peeled and grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika powder
For the sauce:
- 1 egg
- ½ cup olive oil
- ½ cup milk
- ½ cup plain yogurt
For the top:
- 1 egg yolk, whisked
- Black cumin seeds
Thaw two rolls of phyllo, following instructions on package. Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out.
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add leeks and carrots, stirring occasionally until softened, about 15-20 minutes. Add salt, black pepper, and paprika, then turn off the heat.
Preheat the oven to 375°F. In a bowl, mix together the sauce ingredients.
Place one phyllo sheet on a cutting board. Brush it with one tablespoon of sauce. Layer on a second phyllo sheet and brush it with one tablespoon of sauce. Position phyllo with long side towards you. Place one spoonful of filling in a line, lengthwise about 2″ away from the long edge, leaving ¾” at either end for tucking. Fold phyllo over filling and gently roll to form a “snake”. Do not roll too tightly. Repeat this process with the remaining filling and phyllo sheets.
Gently coil each “snake” into a roll and place on a parchment-lined baking tray. Brush with egg yolk and sprinkle on black cumin seeds. Bake for 25 minutes or until golden brown. Serve warm.
Serving Size: 1 Roll, Amount per serving: Calories – 120, Total Fat – 5g, Saturated Fat – 1.5 g, Trans Fat – 0g, Cholesterol – 81mg, Sodium – 180mg, Total Carbohydrate – 17g, Dietary Fiber – 1.5 gr, Sugars – 2g, Protein – 3g, Vitamin A – 112IU, Vitamin C – 9mg, Calcium – 15mg, Iron – 0.5mg