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Serves 4


4 oz. chive cream cheese
4 oz. Edam cheese, grated
2 oz. cherry tomatoes, finely chopped
1 tbsp. curly parsley, finely chopped
1 tbsp. fresh oregano, finely chopped
1 tsp. salt
1 tsp. coarsely ground black pepper
1 oz. margarine, melted
8 sheets fresh filo pastry
2 tbsp. Cheddar cheese, grated
fresh cilantro to garnish


Preheat oven to 400 F (200 C). Mix chive cream cheese, Edam cheese, cherry tomatoes, parsley, oregano, salt and black pepper together. Mix well.

Combine oil and melted butter. Brush each sheet of pastry with buttered oil. Put one sheet of filo pastry on top of another. Cut in half to form two triangles. Repeat with remaining pastry.

Spoon cheesy mixture in center of each triangle. Bring corners of pastry up together. Roll together and pinch seams. Repeat for all rolls.

Brush sides and ends with remaining buttered oil. Put on a greased cookie sheet. Sprinkle rolls with Cheddar cheese. Bake for 15 minutes or until golden brown. Serve hot or cold garnished with cilantro, accompanied by a green salad or with baked beans for dinner.