Fennel Feta Wraps
Recipe courtesy of Tiffani Thiessen
- 1 stick unsalted butter
- 1 large fennel, cored and thinly sliced, fennel fronds reserved
- 1 medium yellow onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 large egg
- 6 ounces crumbled feta
- 1 lemon, zested
- 1 8-ounce roll filo dough, defrosted
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large saute pan over medium-low heat melt 4 tablespoons butter. Add in the fennel and onion and season with salt and pepper. Stir together and cook about 20 minutes or until the fennel and onions are softened and beginning to caramelize.
In a small bowl whisk the egg. Stir in the crumbled feta and lemon zest. When the fennel and onion has caramelized fold it into the feta mixture. Set aside to cool slightly.
Melt the remaining 4 tablespoons of butter.
Unroll the filo dough. Cut the sheet into quarters, each quarter should be approximately 4×6 inches. Take three sheets and place them on a clean work surface. Cover the remaining filo with a lightly dampened cloth so it doesn’t dry out. Brush each sheet, on one side, lightly with butter and then stack the three on top of each other. Place the long side of the filo parallel to you and add 2-3 tablespoons of the filling in the center. Fold the sides in and then roll into a log. Place on a parchment lined sheet tray and brush the top with butter. Repeat with the remaining sheets of filo and filling making sure to space the logs out so they are 1-inch apart from one another.
Makes 24 filo wraps
Photography by Rebecca Sanabria