Holiday Appetizer: Spiced Beef Filo Rolls
 
Prep time
Cook time
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A festive, holiday appetizer of crispy filo pastry and a delicious, spicy beef mixture
Author:
Recipe type: Appetizer/Light Meal
Cuisine: Mediterranean
Serves: 30
Ingredients
  • For the rolls::
  • --- 1 package 12”x17” filo pastry) defrosted (Fillo Factory)
  • 2 TBSP. extra virgin olive oil
  • 1 small red onion
  • 3 med. cloves of garlic, minced
  • 1 lb. lean ground beef
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 bay leaf
  • 1 tsp. sea salt
  • ¼ tsp. red pepper flakes
  • ½ tsp. sweet paprika
  • ½ tsp. ground cinnamon
  • 1 cup crushed tomatoes
  • ½ cup water
  • ¼ cup dried currants
  • ½ cup fresh mint, minced
  • --- olive oil for brushing on the filo
  • For the yogurt-mint sauce:
  • 1 cup Greek yogurt
  • 2 med. cloves of garlic, minced
  • 1 TBSP. fresh lemon juice
  • ½ tsp. ground cumin
  • — sea salt & pepper to taste
  • ¼ cup fresh mint leaves, minced
  • For serving:
  • Fresh mint, flaky sea salt, pomegranate arils, and yogurt–mint sauce
Instructions
  1. Remove the filo pastry from the refrigerator
  2. Preheat the oven to 375° F. Line two baking sheets with parchment paper and set aside.
  3. To make the meat filling, place a large, heavy-duty skillet over medium-high heat and add the olive oil. When the oil is hot, stir in the onions. Gently cook for 3 minutes, or, until softened and then add the garlic, cooking for one more minute. Push the onions and garlic to the sides of the skillet and add the ground beef. Cook the meat for 5 minutes, stirring occasionally and incorporating the onion and garlic. Next, add the spices and cook for two minutes more.
  4. Once the meat is nicely browned, add the crushed tomatoes and the water and simmer for 10 to 15 minutes, until the sauce is mostly absorbed by the meat. Towards the end of the cooking, fold in the dried currants and the fresh mint. Taste and adjust the seasoning, if necessary. Remove from the heat and let the mixture cool.
  5. To make the yogurt-mint sauce, place all the ingredients in a medium bowl and stir until everything is incorporated. Refrigerate for at least an hour (or better, overnight).
  6. To form the filo rolls, remove the filo pastry from the package and place it on a clean surface, with the wider side (17”) placed in front of you. With a sharp knife, cut the whole stack vertically in the middle so you have two stacks each (8.5” x 12”). Place one half stack on top of the other half and keep it covered with a clean kitchen towel while you work with each filo sheet.
  7. Lay one sheet of filo, with its narrowest side (8.5”) in front of you. Brush lightly with olive oil. Place about two tablespoons of the meat mixture in the center, at the end closest to you. Fold the sides of the filo in about one inch or so over the filling and brush again with a little olive oil. Start rolling away from you to form a roll about 4” long, making sure the long end of the filo is sealed with the olive oil.
  8. Place the filo rolls on the prepared baking sheet and repeat with more filo and the rest of the meat filling.
  9. Lightly brush the rolls with some olive oil, sprinkle with some coarse sea salt and bake until crispy and golden brown, about 15 minutes.
  10. Remove from the oven, and allow them to cool slightly. Place on a serving platter, sprinkle with some mint, scatter some pomegranate arils and serve with the cool yogurt and mint sauce.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/spiced-beef-filo-rolls/