Potato Banitsa Rolls
Filo pastry rolls filled with mashed potato and feta, topped with nigella seeds. Appears in the book's Arab section but is a Bulgarian-style banitsa.
Ingredients
| 5 | filo pastry sheets for banitsa | |
| 4 | potatoes | |
| 1 | onion | |
| 1/4 cup | 60 ml | feta cheese, crumbled |
| 2 tbsp | 30 ml | butter |
| 1/2 tsp | 2.5 ml | red pepper (paprika) |
| — | salt | |
| — | black pepper | |
| 1 | egg yolk | |
| — | black cumin (nigella), to taste |
Instructions
Prep: 25 min. Cook: 25 min. Total: 50 min. Serves 2-3.
Cut the onion into thin half-moons and fry it in the butter. Add the pre-boiled and mashed potatoes while still warm. Stir and add all the remaining ingredients and spices for the filling.
Place 2 filo sheets on the counter and cut them into 4 strips. At the end of each strip distribute some filling and roll it up lengthwise, sealing the pastry at the end with a little water. Repeat with all the remaining sheets and filling.
Arrange the potato banitsa rolls on a tray lined with greased baking paper, with the folded side down. Brush the tops with beaten egg yolk and sprinkle with black nigella seeds (or, if you don't have them, with poppy seeds or sesame). Bake in an oven preheated to 200°C for about 15 minutes, or until they turn an appetizing golden color.