Veal rolled in phylo/fylo

Ingredients for 8 servings:

• 1 kg veal, cut into bite-sized pieces
• 1 large onion(s)
• 1 tbsp lard or 2 tbsp olive oil
• 2 tbsp flour
• 750 ml water
• salt and pepper
• 3 carrots, cooked and diced
• 2 eggs, hard-boiled, sliced
• 200 g ham, cooked, diced
• 2 eggs, lightly beaten
• 3 tbsp parsley, finely chopped or dill
• 100 g grated feta cheese
• 8 sheets of dough (thin phyllo), bought ready-made
• 100 ml oil, for coating the leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

can also be prepared as small pockets

Heat 1 tablespoon of lard or 2 tablespoons of oil in a pan and briefly fry the finely chopped onion and diced meat. Dust with flour and fry for another 1 minute. Deglaze with water, season with salt and pepper, and cook until the meat is almost done and only a little sauce remains in the pan. Let cool slightly, then add all the remaining ingredients. Layer the leaves on top of each other, first brushing each leaf well with oil and placing the meat filling on the short side. Roll up and place in an oiled roasting pan. Brush with oil and pierce 3 to 4 times with a sharp knife to allow the steam to escape and crisp up the phyllo. Bake in the oven at 175 degrees Celsius for about 1 hour.