These yummy baked ‘casse-rolls’ are a twist on mince and feta gozleme. The filo rolls are filled with spiced beef mince and feta, then rolled and baked with a cheesy tomato topping.
Ingredients
- 1/4 cup olive oil
- 1 small brown onion, peeled and diced
- 500g beef mince
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1/2 tsp sweet paprika
- 1/2 cup chicken stock
- 1/3 cup coriander leaves, chopped (optional)
- 8 sheets filo pastry
- 200g feta cheese
- 250g tomato passata or pizza sauce
- 2 cups grated tasty cheese
- 1/2 cup grated mozzarella cheese
Method
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Step 1Heat 1 tbsp olive oil in a fry pan over medium heat. Cook onion for 5 minutes until starting to soften. Add mince and cook, breaking it up with a wooden spoon, until well browned. Add garlic, cumin and paprika, and cook for 1 minute. Pour in chicken stock and bring to the boil, then reduce heat and simmer for 10 minutes. Season well with salt and pepper. Set aside to cool. Mix through chopped coriander, if using.
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Step 2Preheat oven to 180C. Grease a rectangular baking dish with a little olive oil.
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Step 3Place a sheet of filo on the bench and brush with olive oil. Fold in half to create a smaller rectangle. Place 1/8th of the beef mixture across the pastry. Crumble over some of the feta cheese. Roll up to form a long sausage shape, then place in prepared baking dish. Repeat with remaining ingredients until you have 8 casse-rolls lying snugly in the dish. Bake for 10 minutes until filo is golden.
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Step 4Remove from the oven and spoon over the tomato passata then top with combined cheeses. Bake for a further 8-10 minutes until cheese is melted.
Recipe Notes
You could try a spinach and feta filling instead for a vegetarian version.
I used filo pastry because I like how light it is, but this would work well with tortillas as well.
Recipe and photo by Greer Worsley.
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