Olive and Feta Rolls

Olive and Feta Rolls


  • Olive oil cooking spray

  • 1/2 cup garlic-stuffed green olives chopped

  • 1/2 cup pitted kalamata olives chopped

  • 1/3 cup crumbled feta cheese with lemon, garlic, and oregano

  • 3 tablespoons sliced almonds

  • 3 tablespoons golden raisins

  • 1/2 teaspoon chai spice blend

  • 8 sheets frozen phyllo dough thawed


  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

  2. In a medium bowl, combine olives, feta, almonds, raisins, and chai spice.

  3. Lay one sheet of phyllo dough on a fat surface. (Keep remaining phyllo covered with a clean kitchen towel as you work.) Evenly coat phyllo with cooking spray and top with another phyllo sheet. Continue to make 4 layers.

  4. With a sharp knife, cut dough to make 12 rectangular pieces.

  5. Spread a heaping teaspoon of olive mixture along a short side of one of the phyllo rectangles, leaving 1/2 inch on each side. Tightly roll short side toward other end to form a cylinder. Coat end with cooking spray, press seam

  6. to secure, and place on prepared baking sheet, seam side down. Repeat with remaining 4 sheets phyllo and stuffing to make a total of 24 pieces.

  7. Bake for 25 to 30 minutes, or until rolls are golden brown. Cool for 5 minutes before serving.

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