Cheese and eggplant rolls ( Greek Bourekakia )


  • Filo pastry 1 package
  • Eggplants 3 items
  • Mizithra cheese 250 gr fresh and crumbled
  • Feta cheese 250 gr crumbled
  • Dill 1 small bunch
  • Parsley 1/2 small bunch
  • Egg 1 item
  • Nutmeg 1/2 teaspoon
  • Salt - pepper
  • Olive oil 100 gr to brush the filo pastry


Bake the eggplants on the grill for 15 minutes approximately,then peel and leave them drain in a colander to remove the excess liquids.Put them in a bowl and add all kinds of cheese,the dill and the parsley,the egg,the nutmeg,season with salt and pepper and mix until the ingredients combine.Preheat the oven at 180 degrees and grease slightly a roasting pan.Cut the filo pastry into strips and brush each piece with olive oil.Place at one end of the filo pastry strips a tablespoon of the mixture,fold both ends to prevent the mixture from coming out and roll them up.Line them in the roasting pan and brush them with olive oil.Bake for 20 – 30 minutes until brown.

Comments are closed.