Cooking: Cucumber Feta Rolls

Bite-sized pieces of rolled deliciousness.

So, tomorrow is CENTURY 21 Award's Escondido office client appreciation night and LiveWell San Diego will be there providing free chair massages. Each vendor is responsible for bringing an appetizer, and which means that I'll be making something for Taylor to share :)

Thanks to Pinterest, my new favorite evening tradition, I've come across multiple baked and cooked goodies that I'm itching to try... these were first on that list.


The original recipe came from GoodLife Eats, though I altered it slightly to fit my tastes. In place of kalamata olives and sundried tomatoes we used green onions and red bell pepper. No pepper, yes dill, minimal lemon juice.

A few notes from my experience:

• We don't have a mandolin slicer, but a vegetable peeler worked pretty well...
• ...with some exceptions. We had particular trouble once we got to where the seeds are. The slices were just to delicate, didn't hold shape well and the filling tended to ooze out through the seed holes. (We had lots of "man down" here... and they were delicious!)
• They held up well overnight (almost 24 hours between making and serving), although I preferred the taste/texture immediately after rolling. There's nothing yummier than a fresh, crunchy cucumber.
• I probably could have used less Greek yogurt and more veggies- it probably would have made for a stiffer filling. To be honest I didn't do much measuring and worked on taste alone :)

As you can see, mine aren't quite as pretty as the original... they never are *sigh*

Photo: GoodLife Eats