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Meatball, Tzatziki and Roasted Red Pepper Phyllo Rolls

Total Time: 40 MIN Makes: 5 servings
Prep Time: 25 MIN Cook Time: 15 MIN

A bit of Greece, a bit of Italy -yields a fusion of deliciousness! Meatballs smothered in tzatziki with roasted red peppers rolled in flaky phyllo dough.


25 sheets Athens® Phyllo Dough (9″x14″), thawed
1 bag (18 ounce) frozen cooked meatballs, dinner size, thawed (such as Cooked Perfect Brand Angus Beef Meatballs)
1 1/2 cups tzatziki sauce (such as Cedar’s Cucumber Garlic Tzatziki)
1 jar (12 ounce) roasted red peppers
3/4 cup kefalotyri cheese, grated (or Romano)
1/4 cup olive oil


Thaw two rolls of phyllo, following instructions on package. Preheat oven to 375°F.

Cut each thawed meatball in half. In a medium bowl combine meatballs and tzatziki so the meatballs are well coated in sauce. Drain roasted red peppers and cut into strips approximately 1/2″ x 2″.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Lightly brush with olive oil and sprinkle with 1/4 teaspoon cheese. Layer with 4 more sheets, brushing each with olive oil and sprinkling with cheese except the top sheet. Position phyllo stack horizontally with long side near you. Lay sauced meatballs in a line about 1″ from long side, leaving 1 1/2″ on either end clear.  Top with some red pepper strips. Fold phyllo near you over filling. Carefully roll over once, fold ends in and continue rolling to the end (like a burrito). Place on baking tray seam side down. Brush lightly with oil and sprinkle with cheese. Repeat entire procedure 4 more times to yield 5 rolls. Reroll unused phyllo sheets and follow storing instructions on package.

Bake 15-18 minutes or until golden brown.


Serving size: 1 roll (295g), Amount per serving: Calories 630, Total Fat – 36g, Saturated fat – 14g, Trans Fat – 0g, Cholesterol – 65mg, Sodium – 1040 mg, Dietary Fiber – 1g, Total Carbohydrate – 46g, Total Sugars – 9g, Protein –32g, Vitamin D – 6%, Calcium 20%, Iron 20%, Potassium 2%