Very good and impressive for not much work. I found phyllo hard to work with at first but once you get the hang of it it's a breeze. However 10 layers is a bit much there's too much flaky and not enough filling that way. I recommend doing 4.
I made these for a Thanksgiving appetizer. The taste was wonderful. I don't think 10 sheets is necessary. I found that a little much. I would also recommend you go heavy on the butter after you roll them. They dried out a little after cooling and the top layer flaked off. A little time consuming but a nice result.
Rave reviews from everyone who ate these. I agree with the other reviewers regarding the number of layers of filo dough....less is more. I used 5 and that seems perfect.
I tried this recipe the other day. I took some liberties. I don't use my oven much in the summer as I don't have air conditioning in my kitchen. So I used wonton wrappers instead of phyllo and made little triangular pastries. I fried them in a skillet. They were delicious! I can't wait for the weather to cool off so I can try the recipe as it is written.
Made this for a seminar at my husband's office. Doubled the recipe and served in a large chafing dish. It was delicious and very easy. I followed the recipe exactly. The few leftovers were taken home by staff. This is a keeper and I will make this again.
These are good! Was looking for something similar to what I had eaten in Greece and these were close enough. We always make half a recipe with a full bunch of green onions 4oz. of feta and two eggs but still divide them into four rolls because they seem to cook better that way. We just eat them as a meal my boyfriend loves them.
Didn't need so much oil to saute the onions 1/4 cup probably would have been fine. They turned out good though!
Five stars for flavor one star knocked down for how fussy these are to make. I think I was overly generous on the breadcrumbs & butter as I needed more than the recipe called for and I was only using 5 sheets of phyllo as others have recommended. I prepped them on a sheet of foil & used that to help roll it up; waxed paper would probably have been a better choice although the foil worked well enough. Also a fresh sheet for each roll-up would be good as the foil got rather buttery & the outer sheet of phyllo stuck like a suction cup on the second roll-up. I will probably make these again although it's not going to be an everyday recipe for me.
Wow what a lot of fussy work. In fact they were a pain to make. The outcome was awesome though...5 stars for taste and texture. Next time however it's off to Costco for me.
I made these on the weekend and was not impressed. I only did 5 layers so only had to used 1 box of philo pastry (20 sheets per box). I found them tasteless and too flaky and dry (maybe dipping in sour cream would have helped) and I had a lot left over since my guests did not really like them either. The amount of oil to saute the onions is ridiculous they were swimming in oil. If you decide to make this recipe you only need a couple of tablespoons of oil. I can't even imagine doing 10 layers of philo there would have been even less taste! I would NOT make these again.
