.jpg)
4 Serves
93 Mins
32 g
37 g
17 g
In a mixing bowl, combine the feta cheese and mozzarella cheese with chopped parsley and a pinch of black pepper to create the filling.
Ingredients, vitamins, and health benefits
Feta Cheese
Mozzarella Cheese
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
JapaneseVitamin E
0 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
900 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
652 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
1436 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Lay out the phyllo dough sheets on a clean surface. Cut them into strips and place a spoonful of the cheese mixture at one end of each strip.
Fold the sides of the phyllo dough over the filling and roll tightly into a cylinder, sealing the edges with a little water.
Heat the vegetable oil in a frying pan over medium heat until shimmering.
Fry the Rakakat in batches until they are golden brown and crispy on all sides, then remove with tongs and drain on paper towels.
Parsley
Phyllo
Hot Water
Vitamin A
214 µg / 900 µgVitamin C
20 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
900 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
652 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
20
g96
g9
g
FrenchZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgAlcohol
0 g