Directions:
- Except for the dough, oil, and condiments in a large bowl mix together well all of the ingredients.
- Roughly-while still in the bowl divide into 1/3's.
- Set aside.
- Divide your phyllo sheets (roughly) into thirds.
- Pour your oil into a bowl that you can place one hand in flat.
- Take one sheet and lay it out on a clean counter, end to end, not side to side.
- You want it the long way going away from you.
- Now take another sheet and overlap it so that you have 2 and 1/2 inches on each side that's not overlaping the dough.
- Dip one hand in the oil, rub it with your other hand and make quick prints on the sheets.
- Take another two sheets and repeat first step, make more hand prints.
- Repeat until your first 1/3 of dough is used up.
- Now, take your reserved 1/3 of the meat mixture and form it into a log shape on the phyllo dough, 3 inches in from the closest edge and 2&1/2 to 3 inches in from sides.
- Now you have to roll and tuck in the sides, roll and tuck in the sides, roll and tuck in the sides.
- You want the sides well tucked in so your roll dosnt explode out the ends.
- Place seam side down on a baking sheet and repeat with the other two batches/1/3's.
- You will have 3 logs now.
- Rub your hands again and oil the tops and sides of your logs.
- With a very sharp knife cut into, but not through to the meat, your logs in diagonial slices, around 1&1/2 inches apart-nice, thick slices to be.
- Place in a preheated 350 degree oven and bake for around 45 minutes to 1 hour, depending on how true to temp your oven is.
- The tops should be well browned but not burned in any way.
- Let stand for 10 minutes.
- To serve place a small amount of shredded lettuce on a large plate, top that with a thick slice of the Fila Roll, and then dress with the condiments of your choice.
- Serve with a side of refried beans and cold beer.
- This will feed a crowd, or serve 1 log for your family and freeze the other two baked rolls for later meals.
- Sometimes I make mini rolls to serve and freeze the rest to take school or work.
- Easy to nuke.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1391.24 Kcal (5825 kJ) | ||
| Calories from fat | 868.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.5g | 148% | |
|---|---|---|---|
| Cholesterol | 361.38mg | 120% | |
| Sodium | 1476.36mg | 62% | |
| Potassium | 1616.74mg | 34% | |
| Total Carbs | 15.3g | 5% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 114.86g | 230% | |
| Vitamin C | 36.2mg | 60% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 99.5mg | 553% | |
| Calcium | 1187.8mg | 119% | |
| Amount Per 100 g | |||
| Calories | 214.22 Kcal (897 kJ) | ||
| Calories from fat | 133.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 148% | |
|---|---|---|---|
| Cholesterol | 55.64mg | 120% | |
| Sodium | 227.33mg | 62% | |
| Potassium | 248.94mg | 34% | |
| Total Carbs | 2.36g | 5% | |
| Sugars | 0.81g | 21% | |
| Dietary Fiber | 0.38g | 10% | |
| Protein | 17.69g | 230% | |
| Vitamin C | 5.6mg | 60% | |
| Vitamin A | 0.3mg | 72% | |
| Iron | 15.3mg | 553% | |
| Calcium | 182.9mg | 119% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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