- 200g EPIROS Feta cheese, crumbled
- 200g Yogurt
- 2 tbs Olive oil
- 2 tsp Dill
- 150g of Turkey, finely chopped
- 2-3 French baguettes
Put the EPIROS Feta in a food processor. Add half the yogurt, dill, olive oil and blend. 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 baguettes it 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 gaps. Wrap each piece of baguette with aluminum foil and freeze for 1 hour.
Remove the aluminum foil, cut the baguettes into 1cm slices. When they cool down, serve.
If you are not planning on serving immediately, cover the dish with the rolls with wrap and leave it in the fridge. Serve cold, straight from the fridge.