John Myers
Ingredients for 1 servings:
- 250 g artichoke hearts, from the jar
- 100 g Parmesan, grated
- 1 egg(s), beaten
- 1 tbsp parsley, finely chopped
- 1 tbsp oregano, finely chopped
- 2 garlic cloves, crushed
- salt and pepper
- 200 g dough (phyllo pastry)
- 45 g butter, melted
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
can be prepared, nice as finger food, makes 20 rolls
Preheat the oven to 180 degrees Celsius. For the filling, place the artichokes, cheese, egg, chopped herbs, and garlic in a blender and puree, then season with salt and pepper. Brush 5 filo sheets with butter on both sides and stack them on top of each other. If necessary, trim the filo sheets to 15 cm wide. Spread 1 1/2 teaspoons of the filling in a thin strip on the short side of the filo stack. Roll the filo dough 1 1/2 times around the filling. Brush the edges with butter and seal. Cut the roll off the stack with a sharp knife along the edge. Place the filo roll open-side down on a greased baking sheet. Repeat with the remaining filling, so that each stack makes 5 to 6 rolls. When one stack is used up, make a new one using 5 more filo sheets. Continue until all ingredients are used up. Brush a little more butter on the filo rolls. Bake for 15 minutes until golden brown and crispy. Cool on a wire rack. Serve warm or at room temperature with lemon mayonnaise as a dip.
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