Kolokithopita Rolls (Greek Zucchini & Feta Phyllo Rolls)

Ingredients

• 1 pound (#4) phyllo dough, thawed and at room temperature
• 8 oz (225 g) butter, melted
• 5 medium zucchinis (770 g), grated
• 8 oz (225 g) feta cheese, crumbled
• 6 oz (170 g) gouda cheese, shredded
• 4 scallions, thinly sliced
• 3 eggs, lightly beaten
• 1/4 cup fresh mint, finely chopped (or 1/2 teaspoon dried mint)
• 1 teaspoon dried dill
• Salt and pepper, to taste
• Sesame seeds, for sprinkling

Instructions

1. 1

   Grate the zucchini and place in a colander. Sprinkle with salt and let sit for 15–30 minutes to draw out excess liquid. Squeeze well with your hands to remove as much liquid as possible.

2. 2

   Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

3. 3

   In a large bowl, combine the strained zucchini, feta, gouda, scallions, eggs, mint, dill, salt, and pepper. Mix until evenly combined.

4. 4

   Place 1 sheet of phyllo dough on a clean work surface. Brush with melted butter. Place a second sheet on top and brush again.

5. 5

   Add 1–2 tablespoons of filling near the bottom edge. Fold the sides in and roll up tightly into a log. Place seam-side down on the prepared baking tray. Repeat with remaining phyllo sheets and filling.

6. 6

   Brush the tops generously with melted butter. Sprinkle with sesame seeds if desired.

7. 7

   Bake for 30–40 minutes, until golden brown and crisp.

8. 8

   Serve warm with tzatziki sauce or alongside soup and salad.