Tomato and feta cheese rolls

Ingredients for 1 servings:

• 100 g butter
• 1 bell pepper(s)
• 1 vegetable onion(s)
• 1 zucchini
• 100 g tomatoes, dried, preserved in oil
• 1 pack of sheep’s cheese
• 250 g crème fraîche with herbs
• 2 tsp cornstarch
• some salt and pepper
• chili powder
• Oregano, dried
• 2 tbsp parsley, chopped
• 250 g dough (filo pastry – 10 square slices)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Finger food – enough for about 20 pieces

Melt butter in a saucepan. Clean and dice the bell peppers. Peel and dice the onion. Dice the zucchini. Drain the tomatoes and dice them. Heat a little olive oil in a pan and fry the onion until translucent. Add the bell peppers and zucchini, roast briefly, and transfer the vegetables to a bowl. Let cool slightly. Mash the feta cheese with a fork. Mix the crème fraîche, parsley, and cornstarch. Mix the crème fraîche with the feta cheese, vegetables, and tomatoes, and season with salt, pepper, chili, and oregano. Line a baking tray with baking paper and preheat the oven to 180°C. Cut the pastry sheets in half and brush with a little butter. Place about 1 tablespoon of filling in the front third of each pastry sheet, leaving 1 cm free at the edges. Fold the edges of the pastry over the filling and roll up the pastry sheets. Place the dough rolls on the baking sheet, brush with the remaining butter, and bake for about 20 minutes.