Ingredients
4 sheets defrosted phyllo pastry
½ cup unsalted butter, melted
330g halloumi cut into 12 pieces (3 inch long by ½ inch wide sticks)
12 tbsp mozzarella cheese
Olive oil
Garnish: Fresh minced mint and chili flakes
Herb Yogurt Dipping Sauce:
1 cup Greek yogurt
2x garlic cloves
1 tbsp lemon juice
1 tbsp olive oil
⅓ cup packed parsley
⅓ cup packed mint
2 tbsp minced chives
Big pinch Salt and pepper to taste
Instructions
- Make the herb yogurt dip by combining all the dip ingredients in a blender, food processor or with a hand blender and blend until smooth and combined. Set aside in the fridge.
- Preheat the oven to 375F and line a large baking sheet with parchment paper.
- Cut the halloumi cheese into 12 pieces, about 3 inch long by ½ inch wide sticks.
- Melt the butter and set aside.
- Place 1 sheet of defrosted phyllo dough onto a clean surface and gently brush the entire phyllo sheet with melted butter (cover remaining phyllo to prevent drying).
- From the long end of the phyllo dough, use a sharp knife or pizza cutter to cut the phyllo dough into 3 equal pieces (about 4-4 ½ inches by 9 inch rectangles – the rectangles need to be larger in width than the pieces of halloumi cheese).
- At the end of each strip place one piece of halloumi and 1 tbsp of mozzarella cheese.
- Roll the phyllo up over the filling, folding the sides in to seal- like a burrito. Continue to roll to use the entire strip of phyllo dough. Set onto a baking tray seam-side down.
- Repeat to make 12 rolls, placing them evenly spaced apart onto the parchment lined baking sheet.
- Brush the top of each halloumi phyllo roll with melted butter.
- Bake for 20-24 minutes or until just turning golden brown.
- Serve immediately with herb dip!
TIPS
- This appetizer is so versatile! Instead of serving with the herb dip, try drizzling with honey and garnishing with chili flakes.
- Easily adaptable to make more for a larger crowd! Simply double the recipe to make 24 pieces.