Description
A new spin on making egg rolls by wrapping lamb, feta cheese and kalamata olives in phyllo dough. Egg rolls just got even better.
Ingredients
- 2 cups Cooked Lamb, I Used A Lamb Leg Roast And Cooked Until 160 F Internal Temperature, Chopped
- 18 whole Sheets Of Phyllo Dough, Room Temperature
- ¼ cups Olive Oil
- ¾ cups Kalamata Olives, Pitted, Chopped
- 1 whole Large Shallot, Minced
- 1 cup Feta Cheese, Crumbled
Preparation
Preheat your oven to 350 F.
Start by stacking 2 sheets of phyllo dough on your work space. Lightly brush oil on the top sheet. Add four more sheets of the phyllo dough on top of the two. Lightly brush the top sheet with a bit more oil.
Add about 3/4 cup of the lamb to the top sheet of dough, placing it in a strip near the side that’s closest to you.
To the top of the lamb add about 1/3 each of the olives, shallot, and feta cheese.
Fold over the side edges of the dough, and then roll it up so that the filling is enclosed, keeping the roll a bit tight. You’re foldign it like an egg roll. When done, set it on your work surface seam side down.
Repeat with the remaining sheets of phyllo dough and fillings, making 2 more rolls.
Place these onto a baking sheet and lightly brush the top and sides with the olive oil. Place these into the preheated oven and cook until they are a nice golden brown, about 25-30 minutes.
Remove pan from the oven. Using a spatula, carefully remove the rolls from the baking sheet and onto your serving dish. You can either serve whole, or slice them in half, exposing the goodness.
Taking a bite yields awesome flavor. At first you get that wonderful texture from the phyllo dough, then comes the roasted lamb and the sharpness of the feta and kalamata olives. It’s a perfect marriage of flavor and puts a whole new spin on an egg roll. Hope you enjoy!
