* Photos are indicative.
Step by Step Instructions
- Step 1 :To assemble rolls, place one piece of phyllo dough on a clean working surface.
- Step 2 :Place one piece of cheese, one inch from the bottom and in the middle of the phyllo sheet, top with a piece of pastourma, another piece of cheese, a slice of fresh tomato, 2 pieces of sun-dried tomoto and season with salt & pepper and ground sweet pepper.
- Step 3 :Carefully start folding the phyllo up about 2 times, fold the right and left sides over the filling, and roll to the other end. Secure the roll by brushing the end with a little bit of olive oil.
- Step 4 :To cook the pastourmali, place some olive oil in a deep-sided frying pan over medium-high heat.
- Step 5 :When the oil is hot, carefully place the rolls into the pan seam side down and cook about 2 minutes on each side.
- Step 6 :The pastourmali is done when they turn a medium golden-brown. Place on paper towels to drain.
- Step 7 :Serve and enjoy!
- Step 8 :Tip: You may also bake the pastourmali in an oven at 450 degrees until golden-brown.
Ingredient List
- 4 sheets of phyllo dough (cut in half)
- 1.5ounces smoked Metsovou cheese (or smoked gouda)
- 1ounce pastourma (or prosciutto)
- 1 fresh tomato thinly sliced
- 8pieces sun-dried tomato
- salt & pepper
- ground sweet red pepper
- olive oil