Phyllo Rolls with Potatoes and Tuna

Here is the recipe for phyllo pastry rolls with potatoes and tuna, a dish that combines Mediterranean flavors in a crispy wrapper.

Ingredients

• 4 sheets of phyllo dough
• 2 medium potatoes
• 160 g of canned tuna in oil, drained
• 1 small onion, finely chopped
• 2 tablespoons of chopped fresh parsley
• Salt and pepper to taste
• Extra virgin olive oil
• 30 g of melted butter (for brushing the phyllo)

Preparation

1. Start by boiling the potatoes in salted water until they are tender. After cooling them down, peel and mash them with a fork or pass through a potato masher.
2. In a pan, heat a drizzle of oil and gently fry the chopped onion until it becomes transparent and soft.
3. Add the drained tuna to the pan with the onions and let it flavor for a few minutes, then turn off the heat and let the mixture cool down.
4. Mix the tuna and onions with the mashed potatoes, add the chopped parsley, and season with salt and pepper. Stir well to obtain a uniform mixture.
5. Take one sheet of phyllo dough and cut it in half to obtain two rectangles. Brush each rectangle with a bit of melted butter.
6. Place a portion of the filling on one end of the phyllo rectangle and gently roll it up, sealing the ends with a bit of melted butter to prevent the filling from spilling out.
7. Repeat the process with the other phyllo sheets until the filling is used up.
8. Arrange the rolls on a baking tray lined with parchment paper and brush them with the remaining melted butter.
9. Bake in a preheated oven at 180 °C for about 15-20 minutes or until the rolls are golden and crispy.
10. Let the rolls cool down a bit before serving.

Curiosity

Phyllo dough is a thin and versatile pastry widely used in Balkan and Middle Eastern cuisines. It is well suited for the preparation of both sweet and savory dishes. In this recipe, the crispiness of the phyllo contrasts with the softness of the filling, creating a pleasant interplay of textures.