Tuesday, November 9, 2010

Potato Twister

4 sheets Phyllo Pastry
2 tbsp extra virgin olive oil

2 medium sized potato, cooked, peeled, mashed
100 gr Ricotta or feta cheese, crumbled
2-3 tbsp parsley or dill, chopped
1/4 tsp paprika, powder
1 pinch crushed pepper

1 egg yolk
1 tsp Nigella seeds

Place the 1st sheet of Phyllo Pastry on the counter and position them vertically, brush some olive oil all over it. Put the 2nd sheet on it. Put half of the filling on the bottom side of the sheet. Leave some space around all ends.

Then roll up each one, do not squeeze! Brush with the egg white the open end and close it up. Then twist the strip gently as seen in the picture. Brush the end with egg white to close. Finish all the sheets.

Place parchment paper on an oven tray and arrange the Potato Twisters on it. Brush the tops with egg yolk and sprinkle some Nigella seeds over the tops.

Preheat the oven to 375 F (190 C). Bake for about 25 minutes until the tops take a golden colour.

Serve as an appetizer or as a supper treat with Turkish Tea.

2 Potato Twisters.

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