INGREDIENTS
- 200g EPIROS Feta PDO cheese, crumbled
- 200g yogurt
- 2 tbs olive oil
- 2 tsp dill
- 150g of turkey, finely chopped
- 2-3 French baguettes
- Aluminum foil
EXECUTION
Put the EPIROS Feta PDO cheese in a food processor. Add half the yogurt, and the dill and olive oil and blend until everything is mixed well. Add some extra yogurt, if the mixture is too thick. Add the chopped turkey and stir in with a spoon. Cut off the ends of the baguettes and cut the them in three. Carefully remove the crumb using your finger, creating a “tunnel” from end to end. Fill up this “tunnel” with the feta mix without leaving any gaps. Wrap each piece of baguette with aluminum foil and freeze for 1 hour.
Remove the aluminum foil, cut the baguettes into 1cm slices and serve.
Tip: If you are not planning on serving immediately, cover the dish with the rolls with some wrap and leave it in the fridge. Serve cold, straight from the fridge.
