Crispy rolls with minced meat, feta & yufka dough – simple finger food from the oven
These spicy rolls are wonderfully crispy on the outside and moist on the inside: filled with minced lamb, baby spinach, feta, and roasted bell peppers, wrapped in wafer-thin yufka dough. Perfect as a snack for guests, for a picnic, or as a small dish with a dip. Quick to prepare, baked until golden brown—and guaranteed to be devoured faster than you can blink.
Ingredients (for 12 pieces):
- 1 small onion
- 100 g young leaf spinach
- 100 g butter
- 400 g minced lamb (or minced beef)
- 4 round Yufka filo dough sheets (approx. 60 cm Ø; approx. 400 g;
- Turkish grocery store)
- 150 g feta (sheep's cheese)
- 100 g pickled, roasted peppers (jar)
- Salt, pepper from the mill
Time required: approx. 1 hour and 10-12 minutes for baking
Here’s how to prepare it:
Peel and finely dice the onion. Sort the spinach, wash it, and pat it dry. Melt 1 tablespoon of butter in a large pan and sauté the onion until translucent. Add the ground beef and fry over high heat, stirring frequently, until the beef is just slightly pink. Add the spinach and sauté briefly until it has wilted. Place everything in a fine sieve and let it drain.
Melt the remaining butter. Carefully roll up the pastry sheets, place them on the work surface, and evenly brush with three-quarters of the melted butter. Then, layer two sheets of pastry on top of each other and cut each into 6 equal-sized pieces.
Place the minced meat mixture in a bowl. Crumble in the feta, not too finely. Drain the bell peppers and cut them into approximately 1 cm pieces. Add them to the bowl. Season with salt and pepper, and mix everything gently.
Spread 2-3 tablespoons of the minced meat and feta filling onto each piece of dough, parallel to the straight, narrow side, then roll into rolls. Cover the yufka rolls and refrigerate until ready to bake (but no longer than 1-2 hours).
Line a baking sheet with parchment paper. Preheat the oven to 200°C (top and bottom heat; fan oven 180°C). Place the rolls seam-down on the baking sheet, brush with the remaining butter (melt a little more if needed), and bake in the center of the oven for 10-12 minutes until crispy.
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The content of this article is from the book:
Christina Kempe
Finger food
144 pages, full-length volume, 103 color photos
€/D 14.95 / €/A 15.40 / sFr 21.90
ISBN 978-3-440-13005-6
Kosmos Publishing, Stuttgart
Crispy, creamy, savory, or sweet, for dipping, spooning, or eating straight from hand to mouth—no one can resist delicious snacks. In her book, "Finger Food," Christina Kempe has compiled 60 special recipes for every occasion: small delicacies to accompany wine, exotic treats to round off a holiday with friends, or a tapas mix for a large party buffet. In addition to each recipe, there are simple and sophisticated ideas for serving and decorating that will make your mouth water just by looking at them.
