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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. | 2. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf. | 3. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead. | 4. Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. | 5. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. | 6. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	18		dried	852.48	220.9536	8.64	3.4560000000000004
feta cheese	18	pieces		-	-	-	-
prosciutto	18	slices		-	-	-	-
sage leaf	18			-	-	-	-
toothpick	18			-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.