Eureka! Burekas Stuffed with Celery, Fennel and Potato

Ingredients

• 4 to 5
  
  Yukon Gold potatoes (par boiled and diced)
  
• 1
  
  large fennel bulb, chopped into small pieces
  
• 1
  
  small shallot or 3 scallions chopped into small pieces
  
• 2
  
  cups celery! sliced thinly
  
• 1/2
  
  cup extra virgin olive oil
  
• 1
  
  cup feta cheese
  
• 1/2
  
  teaspoon cinnamon
  
• 1/2
  
  teaspoon cardamom
  
• 2
  
  tablespoons za-atar
  
• 1
  
  tablespoon anise seed
  
• 1
  
  package (roll) prepared phyllo dough (Athens brand)
  
• 
  
  salt and pepper to taste
  

Directions

1. For filling: in a large sauté pan heat three to four tablespoons of olive oil. Add shallot, celery and fennel and cook until vegetables are softened.

2. Add potatoes, scallions, spices, cheese, salt and pepper to taste. (Note: leave some za-atar in reserve for dusting on top of rolls.) Remove from burner and let mixture cool.
3. Preheat the oven to 350 degrees F. Using a pastry brush, coat a cookie sheet with oil.

4. Working with 4 to 5 sheets of phyllo stacked together, brush top layer with olive oil. Spoon filling (about 1/4 cup) along the edge of the oiled dough, fold the short sides in and roll as you would a jelly roll. Place on the greased cookie sheet seam-side down and brush top and sides with oil. Repeat with the remaining phyllo dough and filling.
5. Lightly sprinkle oiled logs with za’atar.

6. Bake in oven until golden brown, about 25 minutes.
7. Cut each log in half for meal-size servings. Option: cut into smaller pieces to serve as appetizers