Macedonian leek and walnut rolls from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 84) by Paula Wolfert

  • mixed fresh cheeses
  • mixed hard sheep's-milk cheeses
  • Show all ingredients...
  • Serves : 12 (7 rolls)

  • EYB Comments

    See recipe for cheese choices.

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Notes about this recipe

  • Eat Your Books

    See recipe for cheese choices.

  • L.Nightshade on July 27, 2015

    Leeks are sautéed in oil, cooled, and drained, then mixed with grated walnuts, shredded mint, and cheese. Two types of cheeses are specified, one being fresh, the other being hard; I used feta and Asiago. There are a variety of options given, none of which are feta, but I had some to use up. The mixture is rolled up in sheets of phyllo brushed with oil. This recipe made more than the given number of rolls for me, I guess it depends upon the size of one's leeks. It is written that they should start cooking at 400º, and get turned down to 350º after 15 minutes. Given my last pan of black phyllo dough, I just started, and stayed, at 350º, and they came out perfectly. After they cool a bit they are to be sliced into nine even slices. That seemed too small to me, I was afraid they’d fall apart, so I went with four slice for each roll. These were a winner for us. The leeks cook up nice and sweet, the walnuts add texture, and the cheese holds it all together with a sharp, salty richness.

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