Everyone loves a spring roll, especially when baked and lighter than the typical fried ones. This easy Greek phyllo specialty with tuna, herbs and vegetables is a great example of a Mediterranean Diet recipe with a twist. Ginger perks things up. You can assemble ahead of time, freeze and bake off directly. These phyllo spring rolls are great as an after-school snack and as a Greek meze, too!
3cupscanned albacore tuna in watervery well-drained
4scallionstrimmed and chopped
1 1-inchknob of gingerpeeled and finely grated
Finely grated zest of 1 lemon
1large carrottrimmed and coarsely grated or chopped
2celery stalkstrimmed and finely chopped
1tablespoonSantorini or other capersdrained and chopped (optional)
½cupchopped fresh parsley
½cupchopped fresh basil
½cupchopped fresh mint leaves
2– 4 tablespoons Vrisi 36 extra virgin Greek or other olive oilas needed
Salt to taste
1pound#7 Fillo Factory fillodefrosted and at room temperature
Olive oil for brushing
In a mixing bowl, combine the tuna, scallions, ginger, lemon zest, carrot, celery, capers, and herbs. Drizzle in 2 tablespoons of olive oil and add a bit more if the mixture is dry. Taste and season with salt as needed.
Place the fillo sheets in front of you lengthwise on a clean, dry work surface. Cut in half lengthwise and stack. Keep covered with a kitchen towel and place a second lightly dampened kitchen towel on top.
Remove the first sheet and brush with olive oil. Place a second sheet on top. Place a heaping 1 ½ tablespoons of the tuna filling on the bottom of the fillo. Fold the sides in and roll up to form a cylinder. Place seam-side down on the baking sheet. Continue until the filling and fillo are used up. Bake in batches if necessary at 375F for about 12 minutes, or until golden and crisp. Remove, cool slightly and serve, warm or at room temperature.
Serve, if desired, with a small dipping bowl of tzatziki.
You can assemble the rolls ahead of time, place on a sheet pan covered with plastic wrap, then, removing the wrap, bake directly from freezer to oven, for about 20 minutes.