Ingredients
4 sheets of commercial phyllo
4 Tbs. butter, melted
6 Tbs. Greek feta, crumbled
Freshly ground black pepper to taste
2 Tbs. mint leaves, julienned
Oil for frying
4-6 Tbs. Greek honey
Directions
Make sure the phyllo is at room temperature and keep it covered. Using a fork, mix together the feta, pepper and mint. Take the first phyllo sheet and place it vertically in front of you. Brush with butter. Spread one-fourth of the feta mixture across the bottom, leaving about half an inch of phyllo as a border on the bottom and sides. Fold the bottom flap over the feta filling and fold in the sides. Roll up the pastry into a tight cylinder, about as thick as a woman’s index finger. Brush the edge with a little water to seal closed. Set aside and continue with remaining phyllo and feta. In a shallow frying pan over medium high flame, heat about 1 inch of neutral-flavored oil. Fry the flutes gently until light golden and crisp. Remove and drain for a few minutes on paper towels. Drizzle generously with honey and serve.
Yield
Serves 2
Nutrition
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