• 4 sheets of Phyllo dough (cut in half)
  • 1.5 ounces Smoked Metsovou Cheese (or Smoked Gouda)
  • 1 ounce Pastourma (or Prosciutto)
  • 1 fresh tomato thinly sliced
  • 8 pieces sun-dried tomato
  • Salt & Pepper
  • Ground sweet red pepper
  • Olive oil

To assemble rolls, place one piece of phyllo dough on a clean working surface.  Place one piece of cheese, one inch from the bottom and in the middle of the phyllo sheet, top with a piece of pastourma, another piece of cheese, a slice of fresh tomato, 2 pieces of sun-dried tomoto and season with salt & pepper and ground sweet pepper.

Carefully start folding the phyllo up about 2 times, fold the right and left sides over the filling, and roll to the other end.  Secure the roll by brushing the end with a little bit of olive oil.

To cook the pastourmali, place some olive oil in a deep-sided frying pan over medium-high heat.  When the oil is hot, carefully place the rolls into the pan seam side down and cook about 2 minutes on each side.  The pastourmali is done when they turn a medium golden-brown.  Place on paper towels to drain.

Serve and enjoy!

Tip:  You may also bake the pastourmali in an oven at 450 degrees until golden-brown.