Zabonotyrofloyeres: Ham and Cheese Flutes

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READY IN: 1hr
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 26 -27
    thin slices boiled ham, sandwich-sized slices
  • 2
    lbs of soft yellow cheese (gouda or other)
  • 1
    lb phyllo pastry sheet, defrosted
  • 10
    egg whites
  • 12
    cup water
  • olive oil (for frying)
  • 2 - 2 12
    lbs of grated kefalotyri cheese (or other sharp grating cheese)
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DIRECTIONS

  • Cut each sheet of phyllo into 3 long strips. (Keep unused phyllo covered with a sheet of plastic wrap topped with a damp towel while working to keep the phyllo sheets from drying out.).
  • Cut each piece of ham in half.
  • Cut the cheese into small finger-shaped pieces.
  • Place the grated cheese in a shallow bowl.
  • Place one piece of ham and a piece of cheese at one end of the phyllo strip and roll up.
  • Twist the ends slightly and tuck under; continue until all ham and cheese has been used, keeping prepared "flutes" well covered with plastic wrap.
  • Whisk together the egg whites and water.
  • Dip the flutes into the egg whites and roll in grated cheese.
  • Fry quickly in very hot oil - enough so that they don't stick on the bottom of the pan - until golden.
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