Ingredients Needed for Cheese and Ham Phyllo Rolls Casserole
For the rolls:
3 cups of gruyère, grated
4 ounces of ham, diced
½ tablespoon fresh thyme
3 ounces of feta, crumbled
⅓ cup olive oil
4 phyllo sheets
For the egg and milk mixture:
1 cup milk
2 teaspoons of nutmeg, grated
For the casserole:
7 tablespoons of vegetable oil
5 phyllo sheets
fresh thyme, chopped (for garnishing)
How to Cook Cheese and Ham Phyllo Rolls Casserole
- For the rolls:
Add the Gruyere cheese, ham, thyme, and feta to a bowl. Season with salt and pepper and mix. Set aside.
- Coat 2 phyllo sheets with olive oil and place them one on top of the other. Spread 1/2 of the cheese and ham mixture on top, then repeat with 2 more phyllo sheets and the remaining mixture. Roll them, then cut the roll into thicker slices.
- For the egg and milk mixture:
Add the eggs, milk, and nutmeg to a bowl and whisk them.
- For the casserole:
Sprinkle a 10-inch diameter baking dish with 2 tablespoons of vegetable oil and line it with a phyllo sheet. Flip the margins of the sheet inside the baking dish and sprinkle 1 more tablespoon of oil. Do the same with the remaining phyllo sheets and vegetable oil.
- Place the rolls inside the baking dish pressing them gently over the bottom phyllo sheets. Pour the custard on top and bake for 60 minutes at 360⁰F/180⁰C.
- Serve garnished with fresh thyme.