Cheesy Beef & Herb Phyllo Rolls

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Cheesy Beef & Herb Phyllo Rolls

A crispy, golden-brown pastry filled with seasoned ground beef, fresh scallions, and gooey mozzarella.

Recipe Overview

  • Prep time: 20 minutes

  • Cook time: 25–30 minutes

  • Servings: 4–6 people

  • Difficulty: Medium

Ingredients

The Filling:

  • 1 lb (450g) Ground beef (lean or 80/20)

  • 1 Medium onion, finely diced

  • 2 cloves Garlic, minced

  • 1 tbsp Tomato or Red Pepper paste

  • 1 tsp Smoked paprika

  • 1/2 tsp Cumin

  • Salt & Black pepper to taste

  • 1/2 cup Fresh scallions (green onions) or parsley, chopped

  • 1.5 cups Shredded mozzarella or Monterey Jack cheese

The Pastry:

  • 1 package Phyllo dough (thawed) or 1 large sheet of Yufka

  • 1/2 cup Butter, melted (or a mix of olive oil and yogurt for a softer interior)

  • 1 Egg yolk (for the wash)

  • Sesame seeds or Nigella seeds (optional topping)

Step-by-Step Instructions

  1. Sauté the Meat: In a large skillet, brown the ground beef with the onions until the meat is no longer pink. Stir in the garlic, tomato paste, and spices. Cook for another 2–3 minutes. Remove from heat and let it cool slightly.

  2. Prepare the Dough: Lay out one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Layer 3–4 more sheets on top, brushing each with butter.

  3. Layer the Filling: Spread the meat mixture evenly over the pastry, leaving a small border at the edges. Sprinkle the chopped scallions and the shredded cheese generously over the meat (as seen in the first image).

  4. The Roll: Starting from one long end, carefully roll the pastry into a tight log.

  5. Bake: Place the roll on a baking sheet lined with parchment paper. Brush the top with egg yolk.

  6. Heat: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the exterior is deep golden brown and crispy.

  7. Serve: Let it rest for 5 minutes before slicing into thick rounds to keep the cheese from flowing out too quickly.

Description & Notes

  • Description: This dish combines the crunch of Middle Eastern pastries with the hearty, comforting flavors of a cheeseburger or a Turkish Lahmacun. The herbs provide a fresh “pop” against the rich, savory meat.

  • Tips:

    • Keep it Dry: Ensure the meat filling isn’t too oily or watery before putting it on the dough, or the bottom will become soggy.

    • Phyllo Care: Keep unused phyllo sheets under a damp kitchen towel while you work so they don’t crack.

    • Egg Wash: For extra shine, mix a teaspoon of milk or yogurt into your egg yolk before brushing.

Nutritional Info (Per Serving)

Calories Protein Fat Carbs
380 kcal 24g 22g 18g

Benefit

This recipe is an excellent source of Protein and Iron from the beef. By using fresh herbs like scallions or parsley, you add a boost of Vitamin K and antioxidants, making it a more balanced savory snack or meal compared to traditional fried appetizers.

Q&A

Q: Can I use puff pastry instead of phyllo?

A: Yes! Puff pastry will result in a much thicker, “breadier” roll. If using puff pastry, roll it out thin and increase the baking time by about 5–10 minutes.

Q: Can I make this ahead of time?

A: You can assemble the rolls and keep them in the fridge (covered) for up to 24 hours before baking. They also freeze beautifully—just bake them straight from frozen and add 10 minutes to the timer.

Q: What should I serve this with?

A: It pairs perfectly with a side of Garlic Yogurt sauce, a fresh cucumber and tomato salad, or even a spicy marinara for dipping.

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