DEC
12

Cucumber Feta Rolls [Holiday Recipe Exchange]

Appetizers and Snacks, Holiday Recipes, Recipe Exchange | 40 comments

I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year. It seems busier than ever and I’m not sure why.

Maybe because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes. I can hardly believe Christmas is less than 2 weeks away. I have two Christmas parties to attend this week!

I’m all about keeping things simple this year. These Cucumber Feta Rolls are perfect for keeping Holiday entertaining simple. And they’re a snap to make when you use a Mandoline Slicer to slice up the cucumbers.

I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers. The filling is super quick to whip up, and could even be used as a dip to go with vegetables (think sliced cucumber rounds and bell pepper strips) and toasted pita chips. Yum!

cucumber rolls with feta

What do you do to keep things simple during this time of year?

Join Jamie and me this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware.

Edgeware has a great selection of sharp kitchen tools, like Madoline slicers, graters and zesters, sharpening rods and stones, electric and manual knife sharpeners. I love their Diamond Elite Pull Thru and was thrilled to add their Mandoline Slicer to my kitchen tools. I love the thin, evenly sliced portions you get when using a mandoline.

Now, we want to know what your Favorite Holiday Entertaining Recipes are, so join in on the fun and link up your recipe for a chance to win! Make sure you check out Jamie’s Scalloped Potatoes.

Cucumber Feta Rolls

Yield: approximately 20 rolls

Prep Time: 15 - 20 minutes

Total Time: 15 - 20 minutes

Print Save Recipe

Ingredients:

2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste

Directions:

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.

Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

adapted from Taste

How To Participate

For a chance to win an Edgeware Mandoline Slicer valued at $159.99:

  1. Write and post a recipe on your blog featuring HOLIDAY ENTERTAINING RECIPES.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before December. 19, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.



This Week’s Prize:

Edgeware Mandoline Slicer valued at $159.99

  • 3 Julienne Blades
  • 1 Wavy Blade
  • Safety Grip Food Holder
  • Protective Blade Cover
  • Blade Storage Case
  • Cast aluminum frame for in feed and out feed decks
  • Dishwasher Safe ( Hand wash V Blade)

Prizes provided by Edgeware.

Recipe Theme Schedule:

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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40
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Katrina @ Warm Vanilla Sugar - December 12, 2011 @ 4:18 pm

    This sounds absolutely delicious! Love how light and tasty this is :)

    [Reply]

  • 2
    Sylvie @ Gourmande in the Kitchen - December 12, 2011 @ 10:58 pm

    These are perfect for entertaining, so beautifully presented and nice and light.

    [Reply]

  • 3
    Suzi - December 13, 2011 @ 5:20 am

    As usual, you have given us a yummy recipe but I have a hubby who won’t touch cucumbers. I’ll try blanched zucchini in its place.

    Here’s a holiday recipe not for company. I make it when it looks like a “stuffing” is coming up. You know, one of those events full of super tasty goodies with high fat and high calorie content. I slice veggies like zucchini or egg plant as you did, blanch it in some boiling water, shock it in ice water, and replace the pasta in my lasagna recipe with it. No one has ever missed the pasta.

    [Reply]

  • 4
    Rachel - December 13, 2011 @ 7:38 am

    Looks awesome!! My go-to recipe is creamy orange fluff. It’s full of orange slices and pineapple with a cream cheese pudding topping.

    [Reply]

  • 5
    Amy - December 13, 2011 @ 9:41 am

    Perfect! I’m trying to stay away from breads and crackers right now and it’s so hard when it comes to party foods, but this is perfect.

    [Reply]

    • Hope replied: — January 3rd, 2012 @ 11:16 AM

      So agree, I was interested in alternatives to crackers or sweets. Took them toa new years party and it was a hit!! Need a few more of these ideas :)

  • 6
    Tracy - December 13, 2011 @ 9:56 am

    These are so cute Katie, and I love how easy they are! These are just perfect for our upcoming holiday parties!

    [Reply]

  • 7
    chloe - December 13, 2011 @ 3:57 pm

    This looks delicious! I don’t own a mandolin…would love to have one to make things like this. My favorite go-to simple appetizer is black bean salsa: 1 can black beans, 1 can corn, ~1 cup chopped cilantro, juice of 1 lime, 1 large tomato (diced), 1 avocado (diced), 1/4 red onion finely chopped. mix all together and serve with lime-chips! Yummm

    [Reply]

  • 8
    Anne - December 13, 2011 @ 4:38 pm

    This favorite holiday entertaining recipe is truly comfort food.

    Potato Ham Soup
    2 cups water
    2 cups red potatoes, peeled & cubed
    3 Tbsp. butter
    1 small onion, finely chopped
    3 Tbsp. flour
    3 cups milk
    1/2 tsp. sugar
    1 cup shredded cheddar cheese
    1 – 2 cups cooked ham, cubed
    1/4 tsp. red pepper flakes
    Salt & pepper to taste
    Bring water to boil, add potatoes and cook until tender. Drain, reserving 1 cup liquid. Melt butter in pot over medium heat, add onion; cook and stir until tender but not brown. Add flour, season with red and black pepper. Cook 3 – 4 minutes. Add 1 cup reserved liquid until flour thickens to make a roux. Add potatoes and milk. Stir well. Add ham and cheese. Simmer over low heat for 30 minutes stirring frequently, do not boil. Serve with crusty bread.

    [Reply]

  • 9
    Anne - December 13, 2011 @ 4:44 pm

    Cheesy Potatoes often accompany my holiday entertaining fare …
    5 lb. red potatoes
    1 yellow onion, thinly sliced
    1 small can Cream of Mushroom soup
    1 small can Cream of Celery soup
    8 oz. sour cream
    1 stick butter
    3/4 lb. grated cheddar cheese
    Boil whole or halved potatoes on stove top until almost done. Drain. Cool, peel and cube potatoes and place in 9 x 13 casserole dish.
    Sauce – melt butter in saucepan and saute onions until transluscent. Stir in soups, sour cream and 1/2 lb. grated cheese until warmed through.
    Pour mixture over potatoes, mix slightly and top with remaining cheese.
    Bake at 350 degrees for approx. 30 minutes and browned.

    [Reply]

  • 10
    Amanda - December 13, 2011 @ 4:46 pm

    Love Ina Garten’s Pumpkin Cupcakes with Maple Frosting.

    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon kosher salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    2 extra-large eggs, at room temperature
    1 cup canned pumpkin purée (8 ounces), not pie filling
    1/2 cup granulated sugar
    1/2 cup light brown sugar, lightly packed
    1/2 cup vegetable oil
    Maple Frosting (recipe follows)
    1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

    1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
    2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
    3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
    4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

    Maple Frosting
    6 ounces cream cheese, at room temperature
    3 tablespoons unsalted butter, at room temperature
    1/4 teaspoon Boyajian Natural Maple Flavor
    1/2 teaspoon pure vanilla extract
    2 cups sifted confectioners’ sugar

    In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

    [Reply]

  • 11
    Kristen M. - December 13, 2011 @ 9:46 pm

    I haven’t been to a party yet this season where I needed to bring a dish to share. Still, with more errands to run than usual, I’ve been keeping it simple by serving easy family favorite main meals. It’s a bonus if it’s a meal that I can cook in my slow cooker. One that my family enjoys (and that I’d be able to make quicker using a mandolin is au gratin potatoes.
    Au Gratin Potatoes (serves 6)

    Ingredients:
    5 large russet potatoes, peeled, sliced into 1/4 inch slices
    1 yellow onion, sliced
    1 1/2 teaspoons salt
    1 teaspoon pepper
    4 tablespoons butter
    4 tablespoons all-purpose flour (use rice flour for gluten free)
    2 cups whole milk
    2 cups shredded cheddar cheese

    Directions:
    Preheat oven to 400 degrees.
    Spray a casserole dish and lid with cooking spray.
    Layer 1/2 of the potatoes into the bottom of the casserole dish.
    Sprinkle 1/2 teaspoon salt & pepper on potatoes.
    Layer the onions evenly over potatoes.
    Layer remaining potatoes over onions.
    Sprinkle remaining 1/2 teaspoon of salt & pepper over potatoes.
    Melt butter in a medium saucepan over medium heat.
    Mix in flour and 1/2 teaspoon salt.
    Cook, constantly stirring with a whisk for one minute.
    Slowly stir in milk.
    Cook until mixture has thickened. Stirring constantly.
    Stir in cheese all at once, and continue stirring for about 45 seconds.
    Pour the cheese mixture over the potatoes.
    Cover with lid or aluminum foil.
    Bake 1 1/2 hours.

    [Reply]

  • 12
    Tickled Red - December 14, 2011 @ 11:49 am

    Oh how easy and cute! Oh know what you mean about busier the older that the kids become. I do believe that 2011 has been the most rushed holiday season on record for us.

    [Reply]

  • 13
    Carolyn Jung - December 21, 2011 @ 10:05 am

    These are so pretty and look so wonderfully easy to do. A nice change of pace from the usual dip and crackers.

    [Reply]

  • 14
    Carey Greene - December 21, 2011 @ 11:35 am

    Wow, these look delicious. I have to eat gluten free,and while there are many delicious gf crackers, etc, I do like to serve things like this that are naturally gluten free.
    This looks like it will be something we try over the holiday week!

    [Reply]

  • 15
    Sarah - December 23, 2011 @ 8:32 am

    Thanks for the idea, I always have those ingredients in the fridge and they look really quick to make. Perfect!

    [Reply]

  • 16
    Nancy - December 28, 2011 @ 7:15 pm

    This is beautiful, as well as healthy! It does remind me a little one of the only healthy food items we could find at the KS State Fair while there with my 3 children showing in 4-H. An oriental, or Thai booth had hollowed out cukes stuffed with (faux)crab salad. It was cold (during a very hot fair), non-fried, and nutritious. I could see altering this filling slightly to include some real, or faux crab…

    [Reply]

  • 17
    Natasha - January 02, 2012 @ 10:28 am

    This worked great but make sure you use seedless cucumbers! Cucumbers with seeds won’t slice and you’ll just end up with a cucumber mush. I learned the hard way! Also, try adding a little smoked salmon to it for something a little more filling.

    [Reply]

    • Katie

      Katie replied: — January 2nd, 2012 @ 10:38 AM

      I used regular cucumbers with seeds in mine and didn’t have a problem, but maybe some cucumbers have more seeds than others.

  • 18
    Jeni - January 18, 2012 @ 9:26 am

    I made these for snacking when the whole family came over. They were perfect to make the parts ahead of time and assemble at the right moment…. Only problem being I could not roll them fast enough bc they were such a hit and immediately devoured. I had to adjust my mandolin to make slightly thicker slices to avoid seeds falling through– I was just trying to maximize the number I made ….. I obviously just need to double the recipe next time around!! Thanks for the awesome recipe! :)

    [Reply]

    • Paula Wyatt replied: — June 6th, 2013 @ 2:47 PM

      How did you get them to roll without breaking?

      • Katie

        Katie replied: — June 7th, 2013 @ 2:01 AM

        Sliced really thin the cucumbers roll easily. I didn’t have a problem with breaking.

  • 19
    Raven - January 27, 2012 @ 6:25 am

    These are delish! Do you know the nutrition facts on the little gems???

    [Reply]

    • Katie

      Katie replied: — January 27th, 2012 @ 12:53 PM

      I don’t know the nutrition facts, but you can probably find a free service via google that calculates that info when you input a recipe ingredients.

  • 20
    Sarah - February 05, 2012 @ 1:54 pm

    Just made this! Holy moley it is soooo delicious.

    [Reply]

  • 21
    Brandy - March 23, 2012 @ 9:21 pm

    Can I make these the night before my party? I wonder how long they would stay fresh?

    Thank you!

    [Reply]

    • Katie

      Katie replied: — March 24th, 2012 @ 8:23 PM

      I would make just the filling the night before and then assemble the day of as late as possible.

  • 22
    jeannie - March 30, 2012 @ 7:44 pm

    These look fabulous! A simple, easy appetizer that everyone always loves (once they try it!) is:
    1 jar Hormel dried beef (chopped)
    1 pkg cream cheese
    1 cup sour cream
    1/2 onion finely chopped
    Mix all together, put in oven/microwave safe dish and sprinkle with chopped walnuts. Heat thoroughly. Serve with Triscuits / Wheat thins. First bite-salty then from there on…ADDICTING!

    [Reply]

  • 23
    lynn fellows - May 17, 2012 @ 9:38 am

    I found these through myList, and they are absolutely deeelicious! Simple, and very pretty, they add a lot to party snacks or even a fun summer dinner side!

    [Reply]

  • 24
    Heide M. - January 30, 2013 @ 10:31 pm

    Thanks for posting this. This would a great recipe for game day.

    [Reply]

  • 25
    Jay - February 25, 2013 @ 11:40 pm

    How long can the filling stay in the fridge before it goes bad?? Leftover filling..

    [Reply]

    • Katie

      Katie replied: — February 26th, 2013 @ 9:10 AM

      I would say 2 – 3 days

  • 26
    Sarah M - March 01, 2013 @ 2:01 pm

    Love this recipe! I included a link to it in a round-up of quick and easy appetizers on my blog at http://thecozyabode.com/?p=667

    [Reply]

  • 27
    Jill - April 08, 2013 @ 5:41 pm

    Just found this recipe via pintrest & made it. Thank you! It’s so yummy!

    [Reply]

  • 28
    Connie Clark - June 15, 2013 @ 2:08 pm

    Found this recipe via Pininterest, and went out and bought a vegetable pealer so I could make it — turned out my potato peeler worked just as well. Used pimentos instead of sundried tomatoes, and they were a big success at a picnic I attended today. Thanks!

    [Reply]

  • 29
    Ella - August 26, 2013 @ 8:10 pm

    I am looking forward to make this later this week! I can hardly wait! I am making it just as it reads with no changes at all. Why mess with perfection?

    [Reply]

  • 30
    Ella - August 30, 2013 @ 8:54 am

    Made this in the morning today and am not overly thrilled. I do not have a mandolin so I used the peeler as suggested, which does not really do the job properly or easily. After trying a few slices, I got fed up and just chopped up the cucumber and threw everything in a bowl and mixed it that way.

    [Reply]

  • 31
    Susan - September 02, 2013 @ 1:02 pm

    Delicious. These are like healthy “pickle wraps” – if you’re not from the land of “hotdishes” (Midwest) you probably won’t know what I am talking about :) But these cucumber rolls are delicious. I am going to have to work on getting the feta/yogurt a little more creamy – too much lemon juice? I used a tomato basil feta. Yum

    [Reply]

  • 32
    Keith - December 15, 2013 @ 10:28 am

    Just made these and the filling is scrumptious! I have 3 mandolins but found a peeler worked even better. Instead of a toothpick I ‘glued’ the end together with some of the cheese/yogurt mixture.

    thanks – great recipe!!

    [Reply]

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