{"id":1167,"date":"2017-07-09T16:35:34","date_gmt":"2017-07-09T16:35:34","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1167"},"modified":"2017-07-09T16:35:34","modified_gmt":"2017-07-09T16:35:34","slug":"metsovone-rolls","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/metsovone-rolls\/","title":{"rendered":"METSOVONE ROLLS"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">I first tasted these explosively delightful metsovone rolls a long time ago, in a very interesting locale called Anton, in Marousi. They served the rolls with tomato jam and from the very first bite I knew I\u2019d make them myself\u2026 A lot of time passed, and now here I am, making them at last. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cheese loves the company of bread, wine, nuts and of course jams, sweets and spicy tastes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-326\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0011_Layer-2-960x640.jpg\" alt=\"pourakia metsovone\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0011_Layer-2-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0011_Layer-2-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0011_Layer-2-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0011_Layer-2-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0011_Layer-2.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">All varieties of cheese, whether smoked, fresh, soft or aromatic, make an awesome combination with fruity jams and the sweet and spicy taste of chutney.<\/span><\/p><div id=\"foodu-2541975796\" class=\"foodu-content foodu-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"1204250869\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><span style=\"font-weight: 400;\">Smoked cheese is a delight of the highest order, but in this recipe its taste takes off with the help of your favourite jam or chutney, homemade or store-bought.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>INGREDIENTS<\/strong><br \/>\n<\/span><span style=\"font-weight: 400;\">For 24 rolls<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">8 pieces of crusty fyllo<\/span><\/li>\n<li>150g of grated metsovone, or any other smoked cheese you like or 100g of smoked cheese<\/li>\n<li>50g of sweet kaseri (if you\u2019re looking for a more mild taste)<\/li>\n<li>Some black sesame<\/li>\n<li>Olive oil for the fyllo<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-317\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0001_Layer-12-960x640.jpg\" alt=\"pourakia metsovone ylika\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0001_Layer-12-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0001_Layer-12-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0001_Layer-12-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0001_Layer-12-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0001_Layer-12.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><br \/>\n<strong>\u0395\u039a\u03a4\u0395\u039b\u0395\u03a3\u0397<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Preheat your oven at 180 degrees, in fanned heat mode.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">On your kitchen counter or any other worktop, spread out the crusty fyllo and use a knife to cut them in three apiece, then cover them up with a towel to keep them from drying up. <\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-320\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0005_Layer-8-960x640.jpg\" alt=\"pourakia metsovone tyligma\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0005_Layer-8-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0005_Layer-8-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0005_Layer-8-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0005_Layer-8-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0005_Layer-8.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-318\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0002_Layer-11-960x640.jpg\" alt=\"pourakia metsovone tyligma\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0002_Layer-11-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0002_Layer-11-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0002_Layer-11-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0002_Layer-11-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0002_Layer-11.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-322\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0007_Layer-6-960x640.jpg\" alt=\"pourakia metsovone tyligma\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0007_Layer-6-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0007_Layer-6-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0007_Layer-6-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0007_Layer-6-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0007_Layer-6.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Take a strip of fyllo crust, rub lightly with olive oil, place a small amount of grated cheese at the edge (2 teaspoons at most), fold up the edges of the fyllo inwards so the content doesn\u2019t spill out while baking, and wrap the roll. <\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-319\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0004_Layer-9-960x640.jpg\" alt=\"pourakia metsovone tyligma\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0004_Layer-9-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0004_Layer-9-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0004_Layer-9-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0004_Layer-9-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0004_Layer-9.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Put it aside and repeat the process for the rest of the pieces of fyllo.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-324\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0009_Layer-4-960x640.jpg\" alt=\"pourakia metsovone tapsi\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0009_Layer-4-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0009_Layer-4-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0009_Layer-4-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0009_Layer-4-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0009_Layer-4.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Once you\u2019re done with the rolls, spread some olive oil on every one and roll it over a plate of sesame. Place them in a sheet metal on top of non-stick paper and bake for about 10 minutes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-327\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0012_Layer-1-960x640.jpg\" alt=\"pourakia metsovone\" width=\"750\" height=\"500\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0012_Layer-1-960x640.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0012_Layer-1-595x397.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0012_Layer-1-768x512.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0012_Layer-1-870x580.jpg 870w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0012_Layer-1.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">In the photos, the metsovone rolls are served with fig jam and some tasty chutney, with hot peppers and honey.<\/span><\/p>\n<div id=\"metaslider-id-550\" style=\"width: 100%; margin: 0 auto;\" class=\"ml-slider-3-113-1 metaslider metaslider-nivo metaslider-550 ml-slider has-dots-nav ms-theme-default\" role=\"region\" aria-label=\"pourakia\" data-height=\"500\" data-width=\"700\">\n    <div id=\"metaslider_container_550\">\n        <div class='slider-wrapper theme-default'><div class='ribbon'><\/div><div id='metaslider_550' class='nivoSlider'><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0005_Layer-8-700x500.jpg\" height=\"500\" width=\"700\" alt=\"\" class=\"slider-550 slide-551 msDefaultImage\" \/><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0002_Layer-11-700x500.jpg\" height=\"500\" width=\"700\" alt=\"\" class=\"slider-550 slide-553 msDefaultImage\" \/><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0003_Layer-10-700x500.jpg\" height=\"500\" width=\"700\" alt=\"\" class=\"slider-550 slide-552 msDefaultImage\" \/><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0004_Layer-9-700x500.jpg\" height=\"500\" width=\"700\" alt=\"\" class=\"slider-550 slide-554 msDefaultImage\" \/><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0008_Layer-5-700x500.jpg\" height=\"500\" width=\"700\" alt=\"\" class=\"slider-550 slide-555 msDefaultImage\" \/><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0009_Layer-4-700x500.jpg\" height=\"500\" width=\"700\" alt=\"\" class=\"slider-550 slide-556 msDefaultImage\" \/><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/03\/pourakia_0012_Layer-1-700x500.jpg\" height=\"500\" width=\"700\" alt=\"\" class=\"slider-550 slide-557 msDefaultImage\" \/><\/div><\/div>\n        \n    <\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div id=\"foodu-1596029914\" class=\"foodu-after-content foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"3215045494\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>I first tasted these explosively delightful metsovone rolls a long time ago, in a very interesting locale called Anton, in Marousi. They served the rolls with tomato jam and from the very first bite I knew I\u2019d make them myself\u2026 A lot of time passed, and now here I am, making them at last. Cheese [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[290],"tags":[466,468],"class_list":["post-1167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-metsovone","tag-rolls"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>METSOVONE ROLLS - foodurismo.com<\/title>\n<meta name=\"description\" content=\"METSOVONE ROLLS\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodurismo.com\/cms\/metsovone-rolls\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"METSOVONE ROLLS - 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