These rolls are ideal when you're in a hurry and are still delicious. The filling can be optional, you can use  pumpkin puree, grated apples, white cheese, spinach and white cheese -  the possibilities are many. There were 14 layers in my package and I used 2 layers for each roll, but often the crusts are thinner and in that case, you need to use 3 layers for 1 roll.


  • 1 pack filo layers for pie crusts  (500 g)
  • 400 g minced meat
  • 1 chopped onion
  • 1 tablespoon vegetable seasoning
  • 1/2 teaspoon black pepper
  • 1 egg
  • 150 ml mineral water (2/3 cup)
  • 50 ml oil (1/5 cup)
  • a pinch of baking powder


  1. Fry the onion in a little oil until soften. Add the minced meat and fry until it changes color. Finally add 1 tablespoon of vegetable seasoning and black pepper.
  2. In a bowl, mix the mineral water and oil, add 1 egg and baking powder.
  3. Separate 3 crusts. Sprinkle each crust with the mixture of water and oil. Arrange them on top of each other, and place the meat on the third crust. Fold the ends and wrap a roll. If you have thicker crusts, then use 2 crusts for each roll.
  4. Repeat the procedure with the other crusts and finally coat them on top with the mixture of oil and water.
  5. Bake for about 30 minutes at 180 C (350 F) degrees.
  6. Serve with yogurt or fermented milk.