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Picture of Feta and Walnut Phyllo Rolls
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2308 kcal 115 %
  • Fat 199 g 306 %
  • Saturated 109 g 546 %
  • Carbs 100 g 33 %
  • Fiber 6 g 23 %
  • Protein 38 g 77 %
  • Cholesterol 492 mg 164 %
  • Sodium 2462 mg 103 %
  • Calcium 790 mg 79 %
  • Magnesium 105 mg 25 %
  • Potassium 415 mg 9 %
  • Iron 7 mg 41 %
  • Zinc 6 mg 55 %
  • Phosphorus 755 mg 108 %
  • Vitamin A 1370 µg 152 %
  • Vitamin C 1 mg 2 %
  • Thiamin (B1) 1 mg 105 %
  • Riboflavin (B2) 2 mg 146 %
  • Niacin (B3) 9 mg 56 %
  • Vitamin B6 1 mg 66 %
  • Folate equivalent (total) 316 µg 79 %
  • Vitamin B12 3 µg 112 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 5 mg 33 %
  • Vitamin K 21 µg 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta and Walnut Phyllo Rolls

Ingredients

  • 5 oz feta, patted dry if wet, then crumbled
  • 1/4 cup walnuts, toasted and finely chopped
  • 3/4 teaspoon dried Aleppo chile flakes
  • 9 (17- by 12-inch) phyllo sheets (preferably spelt phyllo)
  • 1 1/2 sticks (3/4 cup) unsalted butter, melted

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