Olive and Avocado Egg Rolls

Total time: 30 minutes


  • 3 sheets phyllo dough
  • 1/2 avocado, cut into 6 slices
  • 10 Greek-style black olives, pitted and cut into thirds
  • 6 endive leaves
  • 2oz (60gr) feta cheese, crumbled
  • olive oil
  • 4 tbs pesto rosso


  • Remove 1 sheet of pastry and re-wrap the rest.  It's important to keep phyllo covered at all times or it will dry out very quickly.
  • Lay the sheet out flat and lightly brush all over with olive oil.
  • Cut phyllo in half the long way.
  • On the narrow end of each half lay one endive leaf, tuck a slice of avocado inside and add 1/6 of both olives and feta,
  • Roll it up like a cigar, tucking the sides in as you roll.
  • Place on a lightly oiled baking sheet. Brush the tops and sides of each roll with more oil,
  • Repeat with the remaining 2 sheets of phyllo.
  • Bake at 400F (200C) for 12 - 15 minutes, until golden brown.
  • To serve: Divide the pesto rosso in half and put on two small plates.  Add 3 Avocado Rolls and serve.