These Potato & Cheese Phyllo Rolls are a simple appetizer that looks a little fancy but is easy to make. A creamy potato and mozzarella filling is wrapped in delicate phyllo dough, brushed with butter, and baked until golden and crisp.
They come out light, flaky, and full of savory flavor. The crispy layers of phyllo pair perfectly with the soft potato filling, making them a great addition to a party spread or a snack to serve with your favorite dipping sauce.
Helpful Tips
- Work quickly with phyllo dough. Keep the sheets covered with a clean towel while you work so they don’t dry out.
- Don’t overfill the rolls. A couple tablespoons of filling is enough so the rolls stay tight and crisp while baking.
- Brush the dough well. The butter and olive oil mixture helps the phyllo turn golden and flaky in the oven.
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Crispy Potato & Cheese Phyllo Rolls
Ingredients
- 2 medium russet potatoes peeled and cubed
- 1 teaspoon salt
- 1/2 cup mozzarella cheese
- 1/2 cup butter melted
- 1 tablespoon olive oil
- 1 package phyllo dough
Instructions
- Boil the potatoes until tender. Let cool slightly before smashing. Add the salt, mozzarella cheese, and about 2 tablespoons of the melted butter. Stir to combine.
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- Lay a sheet of the phyllo dough out on a work surface.
- Mix the olive oil into the remaining butter. Brush mixture onto the dough.
- Cut it into 4 squares. Then flip two squares over to make double sheets. You should have two squares now.
- Add about 2 tablespoons of the potato filling in a line across the long edge of the dough nearest you. Fold the ends in and roll tightly.
- Bake for 15 minutes, until crispy and golden brown.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.