I have finally found a fantastic brand of feta and cannot get enough of it. Although I like it best alone with a piece of good baguette, I have already had it in the traditional Spanakopita (see the recipe here) and in Pomegranate and Chicory Salad, but this time I decided to experiment with two beautiful leeks I found in my fridge. I wanted cute snacks and quickly opted for filo pastry rolls, much easier for my clumsy hands than the popular triangles. The simple combination of two ingredients: sweet, softened leek and sharp salty feta proved a fabulous filling idea. The only thing I regretted was the lack of dill, which I will add here next time.
If you are a fellow feta fan, you might like some of these ideas:
Preparation: 30 minutes + 30 minutes baking
Ingredients (serves two as a main dish with a salad or four as a small starter):
8 filo/phyllo pastry sheets
1 package of feta cheese (200 g/ about 7 oz)
2 big leeks (white and very light green parts only)
ground black pepper
1-2 tablespoons oil or butter
Preheat the oven to 180°C.
In the meantime chop finely the leeks and soften them in 1 tablespoon of oil in a pan on very low heat.
Put the pan aside.
Crumble the drained feta into the pan with leeks, add some ground pepper (and chopped dill, if you have it), stir well and with a spoon divide into 8 equal portions (this will make the filo sheets filling process much easier).
Spread one filo sheet on a big chopping board.
Place horizontally, about 2,5 cm/1 in. from the filo sheet’s shorter edge which is closest to you, a portion of feta and leek mixture.
Roll tightly but delicately, starting from the edge which is closest to you, folding the two lateral edges into the roll, so that the filling doesn’t leak during the baking process (I have folded here about 3 cm/about 1,2 inch on each side).
Proceed in the same way with the remaining rolls.
Brush the top of the rolls with some oil or melted butter, place on a baking tray or baking paper and bake in the oven until golden (about 30 minutes in mine). Watch them often as they tend to burn quite quickly.