Bok Choy, herbs and Feta Rolls

Bok Choy, herbs and Feta Rolls

These small rolls are easy to make and delicious as appetizers, as an accompaniment, as a mezze, in a salad or whatever you want …

Fresh herbs: Punch of flavors

Fresh herbs are ideal for enhancing dishes. In this recipe I use not only parsley but mint. Mint is very powerful and tasty. It sets the tone for the rolls. To change the range of flavors, you could add coriander and lime or in a completely different style, you could use thyme, rosemary or oregano and sage.

Bok choy or other green leaves

All leafy vegetables are perfect for making these wraps … I like the leaves of Bok Choy but, you can replace them with what you have. For example, chard leaves, spinach, kale, dandelion, radish or celeri or carrot tops, etc. This recipe is perfect to use up tired leafy greens and veggie tops.

With or without gluten

For filo pastry, everything is possible. With or without gluten, homemade or commercial. As long as it is a puff pastry, light and tasty!

To do this, you need …
  •     12 sheets of gluten-free filo or flaky pastry
  •     6 large bok choy leaves, without the white section (keep for other recipes)
  •     1 bunch of radishes top leaves
  •     1 large handful of Parsley
  •     1 large handful of Mint
  •     200g Feta cheese
  •     1 Onion, finely chopped
  •     2-3 garlic cloves, crushed
  •     1 egg
  •     1 / 2 lemon, zest and juice
  •     Salt, pepper
Cooking method
  1. Wash and wring the leaves. Separate the white section from the leaves of the Bok Choy. Keep only the leaves. Finely chop them. Do the same with the radish tops, parsley and mint. Put all of these leaves in a large mixing bowl.
  2. Finely chop the onion and add it to the leaf mixture with the crushed garlic.
  3. Crumble and add the feta cheese.
  4. Zest the 1/2 lemon over the preparation and add its juice.
  5. Add the egg and mix the preparation well so that it is homogeneous.
  6. Add salt and pepper. Reserve.
  7. Melt about 60g of butter.
  8. Preheat the oven to 250C.
  9. Cut all the filo sheets in 3 lengthwise. Keep 6 sheets and leave the others in a damp cloth so that they do not dry and tear. You work 3 or 6 rolls at a time depending on your choice of size.
  10. Line 3 sheets on the work surface. Lightly butter these with a brush, then put the others on top as a second and last layer.
  11. For large rolls, put a heaping tablespoon of the preparation at the beginning of each sheet. Then roll to the end. Just before finishing, butter a little bit to help close the roll.
  12. For small rolls, put a teaspoon full of the preparation at the two ends of each sheet. Cut the dough in the middle and roll to the end. Just before finishing, butter very lightly to help close the roll.
  13. Place on a baking sheet previously fitted with a silpat (silicone mat) or baking paper.
  14. Repeat steps 10 to 13 until the baking sheet is filled. Add a small butter brush stroke to each roll and bake for about 15 min or until they are golden.
  15. Take out and let cool 5 min before eating them hot or 15-20 min to eat them lukewarm. They are also delicious cold or reheated in the oven. (Not in the microwave since it will make the filo pastry soft)
  16. Repeat as many times as you have rolls to bake.

Keeps 2 days in the refrigerator.

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