A medley of wonderful flavours capped off by tasty feta, encased in a crunchy golden shell of phyllo.
2 tablespoons olive oil
1 clove garlic, finely minced
1/2 onion, diced
1 head broccoli, finely chopped
200 grams button mushrooms, chopped
pinch ground nutmeg
freshly ground black pepper
1/2 teaspoon fresh lemon juice
3/4 cup feta cheese
1 egg, whisked
20 sheets filo dough, covered with barely-damp towel
4 tablespoons melted butter, or more as necessary
1. Heat a large sauté pan over medium-high heat. Swirl in the olive oil and sauté the garlic until aromatic. Add the onions and cook until translucent. 2. Add in the broccoli and sauté for 3 minutes more, or until the broccoli is just starting to get tender. It should still be bright green. Season with nutmeg, salt, pepper, and lemon juice. 3. Remove from heat and let cool until no longer steaming. Meanwhile, preheat oven to 400°F (205°C). Once filling mixture has cooled, stir in the egg and the feta cheese until well-combined.
4. Lay 1 phyllo sheet on a clean surface. Brush the surface completely with melted butter and lay another sheet on top. Spoon 2 tablespoons of the filling about 1-inch from the bottom edge and about 2-inches from both sides. Keep the filling in the middle. 5. Fold one side of the phyllo sheet over the middle, then fold the other side over that as though folding a letter or towel. Now fold the bottom edge over the filling. From there, roll tightly towards the top. 6. Place rolls on baking sheet seam side down. Repeat with remaining 9 rolls. 7. Brush the tops of each roll with more melted butter. Bake for 20 minutes or until tops are golden brown and crispy.