Phyllo Rolls with Basil Oil

By Chef Laura Published: February 22, 2013

• Yield: 24 Rolls & 1 Cup Oil

Ingredients

• 1 each Large Eggs
• 3 oz Pecorino Romano coarsely grated
• 3 oz Goat Cheese crumbled
• 3 oz Feta crumbled
• 2 tablespoons Sun dried tomatoes oil packed, drained, minced
• 2 teaspoons Thyme f, minced
• 1 teaspoons Oregano fresh, minced
• to taste Kosher salt and pepper
• 1 box Phyllo thawed
• as needed Extra virgin olive oil
• 1 1/2 cups Basil leaves loosely packed
• 1 cup Extra virgin olive oil
• 1/2 teaspoon Kosher salt

Instructions

• Cuisine: Mediterrarean
• Course: Appetizer
• Skill Level: Moderate