Loukanikopitakia: Spicy Phyllo Wrapped Sausages with Leeks, Parmesan and Feta

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The usual Loukanikopitakia we make in Greece are those called Pigs in a Blanket made with frankfurter sausages, wrapped in puff pastry. The other day I made Galaktoboureko and had some leftover phyllo sheets*.  Instead of making the usual Tyropitakia I saw some Kalamata sausages** in the fridge, I had leftover parmesan from my last recipe and a leek.  I combined these ingredients, added some feta as well  as spices and made this amazing, unique “mezedaki”.  A mezes (or mezedaki) is food to accompany wine, ouzo, tsipouro, beer etc.

The second time I made them I added some bechamel*** as well.

Note:

* During my last working experience in a restaurant in Cyprus, I found out, to my surprise, that the phyllo sheets were half size of the ones we get in Greece.   Therefore, depending on their size you may need more phyllo sheets.

**These Greek Kalamata sausages are flavoured with savory (throumbi) and cumin (kymino).    Feel free to use other sausages you like.  If they have an intense taste, you can leave out the spices or use other spices of your choice.

*** Adding bechamel is optional but helps the filling hold together better.

Loukanikopitakia:  Spicy Phyllo Wrapped Sausages with Parmesan and Feta

Preparation time:  30 minutes

Cooking time:  15 minutes

Makes:  24

Ingredients:

• 1 Greek Kalamata Sausage (200 grams)
• 4 tbsp olive oil
• 1 leek,  only white part, finely chopped
• 1 small red onion, finely chopped
• 1 cup grated parmesan (or other cheese such as graviera, halloumi, kasseri)
• 100 grams crumbled feta
• ¼ coarse sea salt (depending on saltiness of cheese)
• ¼ tsp red sweet paprika
• 1 tbsp my spice mixture
• 4 phyllo sheets cut into 6 stripes each
• 1 cup olive oil, for frying
• 2 tbsp bechamel (optional)

Directions:

1. Remove the skin of the sausage and finely cut it.
2. Heat the olive oil and sauté the leek and onion until translucent.
3. Add the sausage and cook for 5 minutes.  (Drain any excess fat from the frying pan).
4. Add the spices and cheese (bechamel) and mix.  Taste and adjust salt, if necessary and set aside to cool.
5. Cut the phyllo lengthwise into six stripes (about 8 cm wide) and add 1 tbsp of the sausage mixture on the top.  Fold to form a triangle and continue wrapping towards the opposite direction until the end.
6. Heat the olive oil in a clean non stick frying pan and fry the triangles until golden on both sides.
7. Put on kitchen paper to absorb any excess oil.
8. Serve hot or cold.

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.

 

Other relevant recipes:

Rustic Whole Wheat Galette with Sausage

Sausage Rolls and Tyropita with Tangzhong Starter

Gemista me Loukanika (Gemista with Sausages)

Kopiaste and Kali Orexi,

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