Stuffed with seasoned ground beef and onions, these flaky phyllo rolls are a protein-rich treat you can enjoy as a meal, snack, or party appetizer.
My whole family loves them just as much as I do—and honestly, anyone who loves pastry, beef, and finger foods will, too!
You could call these mini börek rolls, but I’m sticking with stuffed beef phyllo rolls because, well, that tells you exactly what they are.
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For the best experience, add a dollop of yogurt or sour cream—trust me on this one. And for the love of God, do not dip these in ketchup. My kids do it, and I’m still recovering from the shock, haha.
If you ever go anywhere in the Balkans or eat with a person from Balkan countries and pull out ketchup for these, I guarantee you’ll get the look. Jokes aside, I just think they taste way better with yogurt, sour cream, or even cottage cheese.
The beauty of this recipe is its simplicity. You don’t need a long list of ingredients—just the essentials: ground beef, onion, olive oil, sea salt, black pepper, parsley, and a pinch of cayenne for a little kick (optional but highly recommended.
A little butter and sesame seeds add the perfect finishing touch, along with, of course, phyllo dough. Chances are, you already have most of these in your pantry or fridge.
If beef isn’t your thing, feel free to swap it for ground chicken, turkey, or even lamb. You can also throw in your favorite dried herbs or seasonings to make it your own.
These rolls are crispy, flavorful, and ridiculously easy to make. So, who’s giving them a try? Let me know!
How to Freeze:
Unbaked Rolls (Best Method)
- Assemble the rolls, but do not brush them with butter or add sesame seeds.
- Place them on a baking sheet in a single layer and freeze until solid (about 1-2 hours).
- Transfer the frozen rolls to a freezer-safe bag or airtight container.
- Store for up to 3 months.
Baking from Frozen (No Thawing Needed!)
Preheat the oven to 375°F (190°C).
Place frozen rolls on a parchment-lined baking sheet.
Brush with melted butter, sprinkle with sesame seeds, and bake for 25–30 minutes until golden brown and crispy.
Freezing After Baking
Let the baked rolls cool completely.
Store in a freezer-safe bag or airtight container, layering with parchment paper.
Freeze for up to 2 months.
Reheating Baked Rolls from Frozen
Oven (Best Method): Bake at 350°F (175°C) for 10-15 minutes until heated through.
Air Fryer: Heat at 350°F (175°C) for 5–7 minutes.
Microwave (Least Crispy): Heat in 30-second bursts until warm.
Meal Prep Tips for Stuffed Beef Phyllo Rolls
These rolls are perfect for meal prepping because they’re easy to assemble, store, and reheat! Here’s how to make a big batch without hassle:
1. Double (or Triple) the Recipe
Since phyllo dough comes in large packs, it’s easy to make more at once. Just double or triple the filling, and you’ll have plenty of rolls ready to go for future meals or snacks.
2. Prep and Freeze in Stages
- Day 1: Cook the filling and let it cool. Store it in an airtight container in the fridge (up to 2 days).
- Day 2: Assemble the rolls and freeze them uncooked (this keeps them fresh and crispy when baked).
- Day 3+: Bake from frozen whenever you need them!
3. Store in Portions
Freeze the rolls in small batches (4–6 per bag) so you can take out only what you need instead of defrosting all at once.
4. Quick Meal Ideas with These Rolls
- Breakfast: Serve with eggs and a side of yogurt.
- Lunch/Dinner: Pair with a simple salad and a cup of soup.
- Snack: Warm one up and enjoy!
Filling Variations for Stuffed Phyllo Rolls
If you want to switch things up, here are some delicious filling ideas while keeping the crispy, flaky phyllo goodness:
1. Classic Cheese & Spinach (Vegetarian)
Filling: Feta cheese, ricotta, spinach (sautéed & squeezed dry), egg, garlic, black pepper, and a pinch of nutmeg.
Tip: This is similar to Greek spanakopita!
2. Chicken & Mushrooms
Filling: Ground chicken, finely chopped mushrooms, onion, garlic, black pepper, and a touch of cream cheese for extra creaminess.
Tip: Add thyme or oregano for extra flavor.
3. Spicy Lamb & Mint
Filling: Ground lamb, onion, cumin, cinnamon, black pepper, red pepper flakes, and chopped fresh mint or parsley.
Tip: Serve with tzatziki sauce for a refreshing contrast.
4. Turkey & Cranberry (Great for the Holidays!)
Filling: Ground turkey, dried cranberries, sautéed onion, garlic, and a sprinkle of feta cheese.
Tip: Add a little rosemary or sage for that holiday vibe!
5. Loaded Veggie (Vegan)
Filling: Sautéed mushrooms, bell peppers, zucchini, onion, garlic, chickpeas (mashed), and cumin.
Tip: Brush with olive oil instead of butter for a vegan-friendly option. You can also use vegan butter.
6. Breakfast Scramble
Filling: Scrambled eggs, crispy bacon or sausage, shredded cheese, and chives.
Tip: Serve with sour cream or hot sauce for an easy breakfast wrap!
Similar Recipes:
If you decide to make these Phyllo Dough Beef Rolls, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.
Phyllo Dough Beef Rolls
Stuffed with seasoned ground beef and onions, these flaky phyllo rolls are a protein-rich treat you can enjoy as a meal, snack, or party appetizer.
Ingredients
- 680g (1 1/2 lb) ground beef
- 1 small onion (about 100g), finely diced
- 1 tbsp (15ml) olive oil
- 1 tsp (6g) sea salt (or to taste)
- ½ tsp (1g) black pepper
- 1 tbsp (4g) fresh parsley, chopped (optional)
- ¼ tsp (0.5g) cayenne pepper (optional, for a little heat)
- 26 sheets phyllo dough (2 sheets per roll)
- 3 tbsp (42g) melted butter (for brushing)
- 2 tbsp (18g) sesame seeds (for topping)
Instructions
Prepare the Filling:
- Heat olive oil in a pan over medium heat.
- Add diced onion and sauté until soft and translucent.
- Add ground beef, salt, black pepper, and cayenne (if using).
- Cook until the beef is browned and fully cooked, breaking it apart as it cooks.
- Stir in parsley, then remove from heat and let the mixture cool slightly.
Assemble the Rolls:
- Preheat your oven to 375°F (190°C).
- Lay out one sheet of phyllo dough, lightly brush it with melted butter, and place another sheet on top.
- Spoon about 2–3 tbsp (60–80g) of the beef mixture along one edge of the phyllo sheets.
- Roll tightly, folding in the sides as you go, to create a neat log shape.
- Place the roll seam-side down on a parchment-lined baking sheet.
- Repeat until all 13 rolls are assembled.
Bake:
- Brush the tops of the rolls with more melted butter and sprinkle with sesame seeds.
- Bake for 20–25 minutes or until golden brown and crispy.
Serve & Enjoy:
- Let them cool for a few minutes, then serve with yogurt or sour cream (not ketchup, please!).
- Perfect as a meal, snack, or party appetizer!
Notes
Can you add anything else?
Of course! Shredded potatoes, cheese and eggs, string cheese, etc.
