The more herbs and spices you put in your minced meat rolls (we call them flogeres , which means flutes in greek) the tastier they get.
Serve them on their own as a delicious meze to enjoy with friends, over wine, at your balcony , as an appetizer after a soup or couple them with a mixed salad to enjoy as a proper meal.
The minced meat can be a combination of beef and pork or just beef or even lamb or half lamb and half beef. Your choice!
- 1 kilo of minced meat
- A handful of finely chopped spearmint (or more if you prefer)
- Half a bunch of finely chopped parsley
- 1 onion
- 2 garlic cloves
- 1 tsp mustard powder
- 1 tsp cumin powder
- 1 tsp sweet or hot paprika
- Some thyme
- Some coriander powder
- Salt , pepper
- 1 tbsp white wine vinegar
- 1 packet of thin fyllo dough
Put the onion and garlic cloves in the food processor and pulse them well.
In a big bowl, thoroughly combine all the ingredients with your hands and leave the mixture to rest in the fridge for half an hour .
Spread the phyllo and cut it in half (along its longest side) and then again in half so now you have 4 strips that you need to shorten by 8cm so that the phyllo/minced meat ratio is balanced.
Brush well each fyllo strip with olive oil and place a spoonful of minced meat at the bottom of the strip, leaving 2-3cm from the border uncovered so to fold in the filling. Make sure not to roll them too tight, otherwise the rolls might burst inside the oven and loose their shape!
Lightly brush a baking tray with olive oil , place the flutes on it, leaving some space between them, and spray over some water (wet your hands and shake them over the tray). This will help the fyllo become crunchier. Top each flute with black and white sesame.
Bake the flutes for 20 minutes at 180C/350F, until golden.
Serve with a last minute dip: mix a cup of greek yogurt with 1-2 tablespoons of chilli flakes and 1 tablespoon extra virgin olive oil. These meat flutes pair nicely with spicy but they also go well with a light tzatziki on the side.