Stuffed phyllo bundles

15468 FILLO DOUGH STUFFED DUMPLINGS INGREDIENTS for 6 PEOPLE 300 g fillo pasta, olive oil, egg Dumplings: 8 eggs, 8 anchovy fillets in olive oil, 30 g coriander leaves, salt and pepper to potatoes Dumplings: 300 g of boiled potatoes, 100 g chopped white onion, 100 g grilled peppers, minced garlic clove, 30 g parsley leaves, a touch of Chili, olive oil, salt tuna Wraps: 300 g of tuna fillets in olive oil, 50 g of dried tomatoes, 50 g of pitted black olives, capers, 25 g 30 g of basil leaves, salt and pepper.

Unroll the phyllo dough and cover it with a cloth slightly damp cloth.

Use a layer of dough at a time so that it doesn't dry out.

Shelled hard-boiled eggs and chop coarsely with coriander and anchovy fillets, salt and pepper.

Cut two layers of phyllo dough to 12 cm wide strips, brush with oil and put a spoonful of stuffing.

Roll up the dough around filling, sealing edges.

Warm up 5 or 6 tablespoons of oil in a pan and soffriggetevi onion and chopped garlic without making them Brown.

Add the potatoes, mash slightly in order to reduce them in regular pieces and add the sliced grilled peppers.

Add salt and let cool.

Perfumed with chopped parsley and spiced with chili.

Cut two layers of phyllo dough to 12 cm wide strips, brush with oil and put a spoonful of stuffing.

Fold the dough around the filling, forming triangles and sealed the borders.

Break tuna fillets and mix them with Sun-dried tomatoes, cut into small pieces, chopped olives, capers, basil, salt and pepper.

Cut the phyllo rectangles remained 18 to 24 cm.

Ungeteli, cannoli with the mixture, fold the dough around the filling forming squares and sealed the borders.

Heat the oven to 220° place the parcels on a tray lined with baking paper, brush with oil and infornateli for 10 minutes until crisp and golden.

Line the bottom of a wicker basket with paper napkins and add dumplings.

Serve at room temperature.

PROCEDURE