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with Galanis extra-virgin olive oil

Greek bundles
(Serves 4)

Preparation time: 45 mins
Cooking time: 35 mins
Level of difficulty: easy

1 onion
1 garlic clove
5 tablespoons of Galanis extra virgin olive oil
300 g of minced lamb
400 g of chopped tinned tomatoes
1-2 teaspoons of dried oregano
1/2 teaspoon of dried rosemary
1 pinch of cinnamon
1 small aubergine
1 small courgette
olive oil
400 g of filo pastry
250 g of feta cheese

Peel the onion and the garlic and chop them up. Heat 1 tablespoon of oil in a large frying pan and brown the meat together with the onion and garlic over a moderate flame. Add the tomatoes and leave to cook for approximately 10 minutes without covering them. Season with salt, pepper, 1 teaspoon of oregano, rosemary and cinnamon. Wash and prep the aubergine and courgette, then cut them into slices. Fry them slowly in 3-4 tablespoons of oil at a time. Once they are fried, add salt. Heat the oven to 200 °C static heat above and below. Brush a muffin tray with a small amount of oil. Cut the filo pastry into 12x12 cm squares. Brush each pastry sheet with a little olive oil and place 3 sheets (one on top of the other) in each muffin tray space. Add the meat, vegetables and crumbled feta cheese. Season with oregano and cook in the hot oven until golden brown for 15-20 minutes. Serve with a green salad.