For a savory snack or lunch on the go, these phyllo spirals can’t be beat. Beef steak, sautéed onions & peppers, creamy tzatziki and feta cheese spiraled up in golden phyllo dough.
20 sheets Athens® Phyllo Dough (9″x14″), thawed
1/3 cup olive oil, divided
1 1/2 cups red & yellow bell peppers, julienne cut
1 1/2 cups onions, julienne cut
12 ounces beef sandwich steaks (such as Steak-umm)
3 cloves garlic, minced
1 teaspoon cracked black pepper
1 teaspoon salt
3/4 cup feta, crumbled
3/4 cup tzatziki sauce
1 large egg
1 large egg yolk
1 tablespoon water
Thaw two rolls of phyllo, following instructions on package. Preheat oven to 375°F.
In a large skillet, sauté peppers and onions in one tablespoon olive oil. Remove from skillet and set aside. Heat 1 tablespoon olive oil in same skillet, add steaks and cook until brown, breaking up the steaks a little as they cook. Drain any excess liquid from vegetables and steaks. Combine steaks with peppers & onions and season with salt and pepper. Once cool, gently mix in feta.
In a medium bowl, whisk together tzatziki, remaining olive oil and egg.
In a small bowl or ramekin, whisk together egg yolk and water. Set aside.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one phyllo sheet on work surface. Brush with one tablespoon of tzatziki mixture. Layer with a second phyllo sheet and brush with one tablespoon of tzatziki mixture. Position phyllo with long side near 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 end like a “snake”. Repeat this process with the remaining filling and phyllo sheets.
Gently coil each “snake” into a spiral and place on a parchment-lined baking tray, tucking ends under. Brush with egg yolk mixture. Bake 25 minutes or until golden brown. Serve warm.
Reroll unused phyllo sheets and follow storing instructions on package.
Serving size: 1 spiral (125g), Amount per serving: Calories 270, Total Fat – 17g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 60mg, Sodium – 420 mg, Dietary Fiber – 1g, Total Carbohydrate – 18g, Total Sugars – 3g, Protein –10g, Vitamin D – 6%, Calcium 8%, Iron 10%, Potassium 4%