Middle Eastern Egg Rolls

We are huge fans of egg rolls in my household. Everything from your classic Filipino egg roll, to hot dog egg rolls, Chinese style shrimp egg rolls, heck even Thanksgiving Day egg rolls, Reuben egg rolls and to top them off Mexican egg rolls.  You can see, we love egg rolls. There was one idea I had where I wanted my wife to experience a couple of things she has never had before; one being lamb, and the other being Kalamata olives. My pleasure out of all of this was a couple of things; seeing if my wife would know there were olives in the egg roll, and furthermore get a little bit of lamb in my belly as I have not had lamb, probably since high school.

How to make Mediterranean Egg Rolls Recipe

When I was thinking of Mediterranean flavors, I quickly thought of lamb, feta cheese, and olives. I was also thinking of your classic Tzatziki sauce, along with mint and other wonderful flavors. I decided to stick with some of the basics on this one however, as I wanted the flavor of the lamb, feta, and olives to really shine.

Let’s get started.

Ingredients:

  • 2 cups of cooked lamb, cooked until 160 internal, chopped
  • 18 sheets of Fillo dough, room temperature
  • 1 cup of feta cheese, crumbled
  • 1 large shallot, minced
  • 3/4 cup of Kalamata olives, pitted, chopped
  • Olive oil

Preheat your oven to 350 degrees.

Start by laying 2 sheets of Fillo dough out on your workspace. Lightly brush oil on the top sheet. Add four more sheets of the Fillo dough on top of the two. Lightly brush with a bit more oil.

Add about 3/4 cup of the lamb mixture to the Fillo dough, closest to you, and make a bit of a log shape with it.

To the top of that add some of the olives, shallot, and feta cheese.

Fold over the fillo dough, and roll over, keeping the roll a bit tight, much like an egg roll. Fold over the edges a bit and continue rolling until you have your egg roll shape, keeping it seam side down.

Mediterranean Egg Rolls Recipe

Repeat with the remaining two.

Place these onto your baking sheet and lightly brush the top and sides with the olive oil.

Place these into the preheated oven and cook until they are a nice golden brown, about 25-30 minutes.

Using a spatula, carefully remove these from the baking sheet and onto your serving dish. You can either serve whole, or slice them in half, exposing the goodness.

Taking a bite yields awesome flavor. At first you get that wonderful texture from the Fillo dough, then comes in the roasted lamb, and the sharpness of the feta and kalamata olives. It’s a perfect marriage of flavor and puts a whole new spin on an egg roll. Hope you enjoy!

Middle Eastern Egg Rolls
Recipe type: Appetizers
Cuisine: Ethnic, Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 2 cups of cooked lamb, cooked until 160 internal, chopped
  • 18 sheets of Fillo dough, room temperature
  • 1 cup of feta cheese, crumbled
  • 1 large shallot, minced
  • ¾ cup of Kalamata olives, pitted, chopped
  • Olive oil
Instructions
  1. Preheat your oven to 350 degrees.
  2. Start by laying 2 sheets of Fillo dough out on your workspace. Lightly brush oil on the top sheet. Add four more sheets of the Fillo dough on top of the two. Lightly brush with a bit more oil.
  3. Add about ¾ cup of the lamb mixture to the Fillo dough, closest to you, and make a bit of a log shape with it.
  4. To the top of that add some of the olives, shallot, and feta cheese.
  5. Fold over the fillo dough, and roll over, keeping the roll a bit tight, much like an egg roll. Fold over the edges a bit and continue rolling until you have your egg roll shape, keeping it seam side down.
  6. Repeat with the remaining two.
  7. Place these onto your baking sheet and lightly brush the top and sides with the olive oil.
  8. Place these into the preheated oven and cook until they are a nice golden brown, about 25-30 minutes.
  9. Using a spatula, carefully remove these from the baking sheet and onto your serving dish. You can either serve whole, or slice them in half, exposing the goodness.
  10. Taking a bite yields awesome flavor. At first you get that wonderful texture from the Fillo dough, then comes in the roasted lamb, and the sharpness of the feta and kalamata olives. It's a perfect marriage of flavor and puts a whole new spin on an egg roll. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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