Thursday, April 18, 2013

40 Days-40 Lenten Recipes #32 Olive Phyllo Rolls

Want a satisfying snack or add it with a salad to make a meal.
Olives are a staple, especially at Lent. 
We use it as a spread and in bread.
How about Olive Phyllo Rolls?


Olive Phyllo Rolls

First, start by making the phyllo.

4 cups flour
2 tsp white vinegar
2 tsp olive oil
1/4 cup of lemon juice or orange juice
1 1/4-1 1/2 cup of hot water

Mix all together and knead in the bowl until it all sticks together.
Place onto floured surface and knead more until pliable.
Separate them into smaller balls.



It is easier to roll them out this way.
Have the kids help too!
Roll out using rolling pin or pasta machine.
Tip: If using a pasta machine, it's easier if the dough is cold, 
if by hand, it's easier if the dough is warm.


Once all rolled out, prepare your filling.

1 cup pitted kalamata olives, chopped
1/2 cup red onion, chopped
2 T mint dried or fresh
dash of garlic powder 
olive oil dollop per circle
optional: fresh or dried coriander also makes a nice flavor

Place in hot pan and saute onion in a teaspoon of oil, until translucent, then add olives and mint.


Now ready to start combining the rolls.
Place a dime-size dollop of olive oil in center and spread it all over.


Add a tablespoon of mixture, sprinkle a dash of garlic powder,
and another dash of dried mint.


Roll.


Place on non-stick pan or stoneware pan.
Bake at 450 degrees for 20-30 minutes.
Cut into 2 inch slices.




Enjoy.
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7 comments:

amy harrison said...

these look amazing. Will have to try them! stopping by from Get Your Craft On Tuesday.

Sherri @ The Well Floured Kitchen said...

I am very impressed at making the phyllo dough! I have to admit that's one I haven't tried. I think these would make a great appetizer.

Presvytera Eleni said...

Thanks, let me know how they turn out.

Presvytera Eleni said...

They DO make great appetizers! I like thicker than the commercial versions, if you decide you want it thinner, my suggestion is, it is easier with a pasta machine. Start at a higher setting, like 8-10 and work it down to a 2-3.

Deanna Ritz said...

I love olives!! This sounds like a fantastic recipe. I can't wait to give it a try. :)

Maria said...

These sound delicious! I love Kalamata olives, and this looks like a great idea! Thanks for sharing!

michele said...

seriously yum.

visiting via feathered nest friday and so glad i dropped by!

stop by anytime. http://hellolovelyinc.blogspot.com

michele