Crispy Feta and Herb Borek Rolls
These rolls rely on the tension between the brittle, paper-thin pastry and the soft, tangy heart of feta. They are a staple for a reason—fast to assemble and demanding nothing more than a hot pan and steady hands.
Master the phyllo management.
Phyllo dries out in seconds. Keep the stack covered with a barely damp kitchen towel while you work, and work quickly to keep the sheets pliable.
- large heavy-bottomed skillet
- pastry brush
- clean kitchen towel
- tongs
What goes in.
- 1 packagephyllo dough, thawed
- 8 ozfeta cheese, crumbled
- 1/2 cupfresh parsley, finely chopped
- 1/2 cupunsalted butter, melted
- 1egg, lightly beaten
- as neededneutral oil for frying
Rolling with tension
Fold the sides of the phyllo inward before rolling to ensure the cheese stays contained; a loose roll will leak hot oil into the filling.
The method.
Prepare the filling
Mix the crumbled feta, chopped parsley, and beaten egg in a bowl until the mixture is uniform and holds together slightly.
Layer the phyllo
Lay one sheet of phyllo on the counter and brush lightly with melted butter. Place a second sheet on top and brush again.
Cut and fill
Cut the double-layered rectangle into four long strips. Place a tablespoon of filling at the base of each strip.
Roll
Fold the long sides in by about half an inch, then roll tightly into a cigar shape. Brush the final edge with a bit of butter to seal it shut.
Fry
Heat half an inch of oil in the skillet over medium heat. Fry the rolls in batches, turning frequently, until they are deep gold and blistered.
Other turns to take.
Spinach and Feta
Squeeze all the water out of cooked, chopped spinach before mixing it into the feta.
Spiced Beef
Substitute the cheese with browned ground beef seasoned with cumin and onion.
When it doesn't go to plan.
If the phyllo tears, use an extra small piece to patch it; the butter acts as glue.
Drain the finished rolls on a wire rack rather than paper towels to keep the undersides from steaming.
Test one roll first to ensure the oil is hot enough to crisp the pastry without burning it.
The ones that keep coming up.
Can I bake these instead of frying?
Yes. Brush them thoroughly with butter and bake at 375°F for about 15-20 minutes until golden.
Can I freeze them?
Yes, freeze them raw on a tray, then move to a bag. Fry them directly from frozen, adding a minute or two to the cooking time.
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