I was looking for a recipe to use my package of phyllo sheets, which I bought quite a while ago and which was getting dusty on the shelf. Then I found this recipe for Albanian rolls and tried them out on Saturday. We had some friends coming spontaneously in the evening, both vegetarian and as I happened to have all the ingredients in the house I decided to make them.
I don’t often have the patience to cook things that need to be wrapped up into something, but I am glad I did it this time because it went really quickly and the rolls were delicious, worth every minute I spent making them. They reminded me a lot of a Turkish Börek only less fatty, as I bake them instead of frying them.
And if you would like to see the recipe for another phyllo pastry börek I enjoy a lot, have a look at this Spinach Feta Pie – Börek. Both these recipes are so easy to make at home and so much healthier than their take away version.
- 1 tablespoon oil
- 4 green onions
- 300 g/10 oz frozen spinach
- 150 g/5 oz feta
- 200 g/7 oz cottage cheese
- 1 egg
- salt and pepper
- 500 g phyllo sheets/1 pound, rectangular pieces, cut to have 24 pieces
- about 4-5 tablespoons butter
- Thaw the spinach and squeeze it dry.
- Chop the onions very thinly and cook them in the heated oil for a couple of minutes. Mix the onions, spinach, the crumbled feta cheese, cottage cheese and egg very well. Add salt and pepper to taste.
- Cut the phyllo sheets to get 24 pieces. It depends what kind of sheets you buy, some might not need to be cut, mine did.
- Preheat the oven: 200 degrees Celsius/400 degrees Fahrenheit.
- Melt the butter in a small pan. Brush one phyllo sheet with butter, cover it with another piece and brush again. Place a heaped tablespoon of the filling in the center of the bottom nearest to you, fold the right and left sides of the phyllo over the filling and then continue rolling it up. Place the rolls on a baking sheet, brush them with oil and bake until golden, about 30 minutes.
- Serve hot with vegetables or with tomato and onion salad.