aromas can evoke childhood memories. I lost my mom at a young age, but the nostalgic flavors of feta, parsley, and scallion will always remind me of my childhood and my mom’s boreks.
While this dish can be baked, I personally love it when it’s fried. It is always such a crowd pleaser. The crunchiness of fried phyllo dough, the salty creamy feta mixed with fresh parsley, scallions, and a hint of paprika all come together to leave you craving for more.
Ingredients:
- 12 ounces crumbled feta
- 2 large eggs
- 6 tablespoons chopped scallion
- 2 tablespoons chopped parsley
- ½ teaspoon Aleppo pepper
- 1 pound phyllo dough (room temperature)
- ¼ cup olive oil
Instructions:
- In a large bowl, mix all the ingredients together.
- Open the box of phyllo dough and take out one sheet, then cover the rest with a damp kitchen towel placed in a plastic bag. Prepare a small bowl of water.
- Place one sheet of phyllo dough on the countertop with the longer side facing you. Cut the sheet vertically into three strips. Place 2 teaspoons of the feta mixture near the end of the strip, leaving borders on each side. Roll the strip until the end, moisten the end with some water, and finish the rolling.
- In a non-stick frying pan, heat the oil. Sauté the rolls, making sure not to overcrowd the pan. Cook until golden brown on all sides, then serve warm.
