For 6 servings
100 ml. Greek extra-virgin olive oil
5 oz. (150 gr.) leeks, trimmed and sliced
2.8 oz. (80 gr.) Greek raisins
7 oz. (200 gr.) carrots, diced
7 oz. (200 gr.) broccoli, cut into florets
10 oz. (300 gr.) mushrooms, trimmed and sliced
7 oz. (200 gr.) zucchini, diced
1 Tbsp. all-purpose flour
100 ml. dry white wine
2 Granny Smith apples, peeled, cored, and diced
8 oz. (250 gr.) Feta cheese, diced
Salt and white pepper to taste
8 oz. (250 gr.) all-purpose flour
Preparation
1. Sauté the leeks in the olive oil and add the remaining vegetables.
When wilted, add the raisins and a tablespoon of flour. Stir for 2 to 3 minutes and finish off with the wine. Add the apple and when the liquid has evaporated, then add the feta and salt and pepper to taste.
2. Let the mixture cool and make the phyllo as follows:
In a bowl, mix the flour with as much water necessary to make a runny batter.
Heat a large nonstick skillet. Using a brush, spread the bottom of the frying pan to make a supple sheet of phyllo, almost like a crepe.
3. Wrap a portion of the vegetables as you would to make a spring roll. Deep-fry in hot oil for approximately 7 minutes. Drain on paper towels and serve.
source: kerasma
