Things You'll Need:
- Fresh parsley, chopped
- Phyllo dough
- 2 tbsp. olive oil
- 1 tbsp. plain yogurt
- 1 pkg. feta cheese, crumbled
- 1 egg
- 1 large potato
- Crushed red pepper flakes
- Black peppercorns
- Sesame seeds
- Pastry brush
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Step 1
Wash and peel the potato and slice it into thirds. Place the potato pieces in a saucepan of boiling water and cook them until they're tender when poked with a fork. Remove them from the water and place them in a bowl to cool.
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Step 2
Mash the potato pieces with the back of a fork. Add the chopped parsley. and crumbled feta cheese. Stir with a fork to blend. Stir in a dash of crushed red pepper flakes and a bit of freshly ground black pepper.
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Step 3
Put 2 tbsp. of olive oil in a small boil, and whisk in an egg and the yogurt. Lay a double layer of phyllo dough on a flat surface and use a pastry brush to spread on a bit of the egg and yogurt mixture. Cover it evenly to the edges.
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Step 4
Place another double layer of dough over the top and brush on another coating of the yogurt mixture.
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Step 5
Divide the yolk from another egg. Place the yolk in a separate small bowl and beat it with a fork. Set aside.
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Step 6
Place some potato filling in the center of the dough. Fold over three edges, and then roll it like a cigar. Continue making rolls until the filling is gone, and then brush egg yolk on the rolls.
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Step 7
Place the rolls on a baking sheet and bake them in a pre-heated 375-degree oven for 15 minutes. Remove them from the oven and sprinkle sesame seeds over the top. Allow the Turkish potato feta rolls to cool slightly before serving.
