design by : key portilla-kawamura + Ali Ganjavian from spain

Finger food is always a great hit during parties or informal gathering. As a guest, finger food is convenient to snack on. As a host, you cut down the need for washing utensils. Be it a guest or a host, party or gathering is about spending time getting together and have fun.

I read about a designer creating mini utensils in which you can fit your finger into it at design boom. It’s a good idea but not in the case of eating finger food. Finger food is meant to be eaten with your fingers. It is indeed a sensual experience eating with fingers. You feel the texture and temperature of the food. Your fingers are the most flexible utensil. So use them.

I like cheeses. Cheese likes fruits. Greece has a popular snacks called bourekakia, a type of cheese-filled pastry, usually with spinach and feta cheese filling. Feta cheese is a soft, crumbly cheese, originally made in Greece. Instead of spinach, I added some chopped dried fruits and nuts. I don’t have phyllo pastry at hand, so I substitute with Chinese spring roll wrappers. Are these bourekakia? Are these spring rolls? I called them feta apricot scrolls.

Feta apricot scrolls

180g feta cheese, finely crumbled

30g plain yogurt

40g egg

20g dried apricots, chopped

15g dried cranberry, chopped

15g apricot kernels, chopped

20-25 spring rolls wrappers (egg roll skin), five inches square each

extra egg for sealing

  1. Mix everything together in a bowl until well combined.
  2. Put around two teaspoonful of the mixture in the corner of spring rolls skin.
  3. Tuck in the sides, roll it up like a cigarette and finally seal with a little bit of egg.
  4. Continue to make more rolls till you have used up all the filling. Keep the spring rolls wrappers covered with a slightly damp cloth to prevent it dries out.
  5. Bake the spring rolls in a 180°C oven for around 20 minutes till light golden in colour. Serve warm.


*The spring rolls wrappers are not the translucent rice paper used for Vietnamese spring rolls. If you can’t find it, phyllo pastry will be fine.

*You can make the spring rolls ahead of time and freeze them. Just thaw in the fridge before baking them.

* If you are in a rush, deep fry the spring rolls till golden brown. Drain on paper towel to remove excess oil.

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