Sunday, February 3, 2013

Little Filo Cheese Rolls for #SundaySupper



So it’s the Super Bowl today! As the old Texas saying goes, I don’t have a dog in that fight, but that won’t stop me from setting up my dvr to record the game (since it comes on a 3:30 a.m. Monday morning for me in Dubai) and then watching the most super of bowls munching on snacks and sipping on drinks. And I am just going to warn you right now that I won’t be on Facebook on Monday until I’ve watched the game. It’s more fun to watch if I don’t already know the winner, don’t you think?

This week for Sunday Supper everyone is making delicious dishes that they would like to eat while watching the big game. The hard part was narrowing it down to just one! But I have to tell you that I am delighted with my choice! Crispy, crunchy filo pastry baked around a lovely green onion, feta and ricotta cheese filling. And as I bit into the first one, I decided it needed a little something to dip it into. So I poured some honey in a ramekin and added a chopped fresh red chili. The saltiness of the cheese was complemented beautifully by the sweet honey with a bite of spicy heat. So good!

Sunday Supper Movement

Ingredients
1/3 cup or 75g melted butter
About 4 1/2 oz or 125g ricotta
3 1/2 oz or 100g feta
Generous bunch green onions
9 1/2 oz or 270g pack of filo – you won’t use all

Optional dip: About 1/4 cup or 60ml runny honey and one small red chili pepper

Method
Preheat your oven to 325°F or 165°C.  Line a cookie sheet with parchment paper.  I give the pan a quick spray with Pam to stop the parchment from slipping around and you might want to do the same.

Finely chop about four inches or 10cm off the ends of your green onions.


In a small bowl, measure out your feta and ricotta and add in the green onions.  Use the tines of your fork to crumble the feta. 


Add in your egg and use your fork to beat it just a little bit.  Mix the whole lot together.  Set aside.



Remove the filo pastry from the package and figure out how to unfold it without ripping it so that you can see exactly how large the sheets are.  This is the trickiest bit of the whole recipe.  Once your sheets are unfolded, decide how you can best cut them into large rectangles of around 4 inches wide and 10-12 inches long. 

As you can see, my sheets were quite large so I ended up cutting them in fourths.  Stack all the layers on top of each other.  Place them on your clean kitchen counter.  I usually lay a piece of cling film down first to make clean up easier.



Brush the top sheet with melted butter and put about a tablespoon full of filling about an inch or two centimeters from the short edge.  



Roll the filo around the filling a couple of times and then fold in the two sides. Continue rolling until you reach the end of the sheet of filo.  Place seam side down on your prepared baking sheet. 






Continue buttering and adding filling and making cheese rolls until all of your filling is gone.  You will probably have some filo sheets left over.


Brush the tops of the rolls with the remaining butter and bake in your preheated oven for around 30-45 minutes or until golden and crispy. 


While there is no official dipping sauce to go with this, as I mentioned above, I mixed a little honey with a chopped fresh red chili and it was lovely with the cheese rolls.  You might want to do the same!


Enjoy!


This recipe was adapted from an original by Claudia Roden in The Accidental Foodie. 


Have a look at all the wonderful dishes the #SundaySupper crew have prepared today!

#SundaySupper Super Bowl Appetizers & Snacks:
All American Ranch Cheese Ball from The Weekend Gourmet
Bacon Double Cheese Burger Dip from In the Kitchen with KP
Bacon Kettle Corn from The Girl in the Little Red Kitchen
Baked Crab Cakes from The Meltaways
Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
Buffalo Chicken Pizza On A Stick from Neighborfood
Buffalo Tofu Bites from Soni’s Food
Cheeseburger Bites from Momma’s Meals
Cheesy Jalapeno Popper Dip from Daily Dish Recipes
Cranberry Glazed Meatballs from Curious Cuisiniere
Easy White Queso with Chorizo from Supper for a Steal
Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
#GlutenFree 7 Layer Bean Dip from Cooking Underwriter
Gulf Coast Smoked Tuna Dip from 30A Eats
Ham & Cheese Crescents from Masala Herb
Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
Little Filo Cheese Rolls from Food Lust People Love
Mini Crab Bites from Webicurean
Muffuletta Skewers from Magnolia Days
Onion Cheddar Cheese Ciabatta from Family Foodie
Peach Jalapeno Fritters from I Run for Wine
Philly Cheesesteak Bites from Cindy’s Recipes and Writings
Pizza Pretzel Rolls from Cravings of a Lunatic
Pizza Wontons from Peanut Butter and Peppers
Refried Black Beans with Pita Chips from Basic N Delicious
Roasted Garlic-Bacon Dip from girlichef
Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
Stamp & Go! from The Lovely Pantry
Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
Tandoori Spiced Popcorn from MarocMama
Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:
Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
Chicken in Passion Fruit Crunch from The Urban Mrs.
Green Chile Cheeseburgers from Juanita’s Cocina
Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
Meatball Sub Sliders from Country Girl in the Village
Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
Pigs in Sleeping Bags from Comfy Cuisine
Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:
Shortbread Brownies from Baker Street
Smores Blossom Cookies from Chocolate Moosey
Sweet Little Pastries from Happy Baking Days
Sweet Potato Cake Pops from Ninja Baking
Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes!  We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos!


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45 comments:

  1. You've combined the best of all worlds, Stacy. The crispy crunch of a Chinese egg roll and the fantastic softness of Greek ricotta cheese. Smart sauce combo, too. Bravo!


    P.s. With the Super Bowl airing in the wee hours of Monday morning, are there American ex-pats in Saudi Arabia who celebrate with parties and such?

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  2. These look and sound incredible! Your pictures are gorgeous, too!

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  3. I imagine Americans all over the world will be getting together to watch, Kim. Certainly we have done in most places we've lived. I don't know too many people yet in Dubai but I am quite happy to watch on my own (Simon is traveling) because then I don't have to get up in the wee hours to do it. Thanks for your kind words!

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  4. Thank you, Pam! I would definitely make these again, perhaps adding in some cooked shrimp or bacon for a change.

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  5. Paula @ Vintage KitchenFebruary 3, 2013 at 7:08 AM

    Amazing combination with the honey dipping sauce! I would eat them all before I even if there´s something else on the table.

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  6. You had me a filo. Oh the crunch of it and the soft cheese inside plus the dipping sauce. Yummy!

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  7. These look amazing! I love the green onion and cheese mix plus crunchy filo. Yum!

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  8. This is so perfect! I love how simple it is and it's simply gorgeous I have a ton of green onion and I'm thinking these little rolls would be perfect!!

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  9. Yummmm! These look so perfectly crispy...and I like the dipping sauce idea to go with them!

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  10. Thank you! My husband is traveling, Paula, so I did eat them all alone. It took me two days but even the second day, they were tasty, just not as crunchy.

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  11. Me too, Renee! I love filo with sweet or savory.

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  12. They were amazing, Shannon. Definitely going to make these again.

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  13. What a perfect dish! That dipping sauce looks outstanding too. So scrumptious!

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  14. Thank you, Jennifer! You could add even more green onions if you love them. I certainly would the next time.

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  15. The honey and chili was such an afterthought, Katie, but they made the whole dish! No kidding.

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  16. Easiest dipping sauce ever, Kelli! I made more today for the leftovers and just drizzled it over them and ate them with a fork since they weren't as crispy. Just as scrumptious!

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  17. Great combination! I make something similar but add in garlic and green olives

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  18. I thought about olives, Amanda, but wasn't sure about the saltiness since the feta is already so salty. I was thinking next time I would add cooked shrimp, chopped up. But now I am reconsidering olives.

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  19. Wonderful! Have me drooling! I would be first in line for this pleasing party appetizer! #SundaySupper

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  20. These look fantastic! Yum! ~ Bea @ galactosemia in pdx

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  21. Yummy and crispy, they look so incredible!!

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  22. These look delish! Never realized filo was so easy to work with. Lovely one, Stacy!

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  23. These look so good. A plate of these would last less than 3 seconds at my house.

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  24. Love these filo rolls and the filling sounds so delicious!This would be a sure hit in any party!

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  25. Love it! Reminds me of spanikopita

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  26. These look fantastic! Definitely keeping in mind.

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  27. They only lasted a little longer at ours because I was home alone, Kim!

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  28. Thanks, Lyn. The trickiest part was unfolding the whole package. After that, the cutting, rolling, etc. was easy!

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  29. They were really good, Bea! I think you could probably make them with your vegan ricotta mixture inside instead.

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  30. Thank you, Susan! You'd have to get past me first. :) All right, all right. As the hostess, I'd let you go first. Southern hospitality training wins out.

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  31. I am a sucker for fried things, Tara, but filo gives you the same crispiness in the oven. Of course, they are brushed with butter, so I may be kidding myself about healthy. :)

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  32. Once you get the filo unfolded, they are so easy! Definitely on the make-again list!

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  33. So true, Sarah! But rolls are so much easier than those fiddly little triangles, I think.

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  34. I am thinking of all the possible additions and variations for filings, Susan. I'll definitely make these again!

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  35. What a fun delicious recipe! So many fillings you could use!

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  36. Exactly what I was thinking, Megan! So many possibilities! They shouldn't be too sharp or chunky though, because the filo might split while you are rolling it up. It splits a bit when baking but i imagine it would be worse if there were already a tear.

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  37. These look so crispy and yummy! I could go for one right now!

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  38. *starving now*

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  39. Love that you used ricotta in these. They look great !!

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  40. Thank you, Anne! They were indeed crispy and yummy.

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  41. The original recipe called for cottage cheese, Sunithi, but I thought the ricotta would be richer. All I can say is, these were tasty!

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  42. I had spinach and ricotta cheese bites at my wedding but I have never tried to make them myself. I think this would be a fun thing to do for my anniversary. :)

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  43. What a lovely idea, Laura! Small plate of these and a glass of champagne and you have a celebration. Happy anniversary if it's sometime soon!

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