• 1 kg of goat meat
  • 400 gr Vretan cheese (anthotiros)
  • 200 gr vine leaves
  • 2 sprigs rosemary
  • 30 gr salt
  • 15 gr pepper
  • some olive oil


With a sharp knife cut the meat into thin slices.
In a counter spread vine leaves, the thin slices of the meat and place it on. Sprinkle salt, pepper and spread the ricotta and rosemary.
Then wrap in a roll, tie with sponge and wrap in foil.
Bake at 160 for 2 hours.

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