Broccoli Feta Filo Rolls


Broccoli Feta Filo Rolls


  • 1 ½ cups short grain brown rice
  • 1 pkg of Filo dough
  • 1 tbsp butter or oil
  • 1 large leek, minced
  • 1 large bunch broccoli, minced
  • ¼ cup melted butter for brushing rolls
  • 1 tsp salt
  • 1 tsp basil, dill and oregano
  • ½ tsp black pepper
  • 1/2 cup Pine Nuts
  • ½ cup Feta Cheese, crumbled


  1. Wash and cook the rice in 3 cups of water, set aside.
  2. Sauté the leek and broccoli in the butter (or oil) until soft, add the salt and spices and turn out into a large bowl.
  3. Add all other ingredients except the butter for brushing and stir well.
  4. Lay out a sheet of filo and fold in half, brush with butter and put a scoop of filling on the filo, roll up tucking in the edges and brush again. Bake on a cookie sheet at 375 °F (190°C) until golden brown, about 20 minutes.


This filling freezes amazingly well.


Recipe by Maggie Jones