4 sheets of Phyllo dough (cut in half)
1.5 ounces Smoked Metsovou Cheese (or Smoked Gouda)
1 ounce Pastourma (or Prosciutto)
1 fresh tomato thinly sliced
8 pieces sun-dried tomato
Salt & Pepper
Ground sweet red pepper
To assemble rolls, place one piece of phyllo dough on a clean working surface. Place one piece of cheese, one inch from the bottom and in the middle of the phyllo sheet, top with a piece of pastourma, another piece of cheese, a slice of fresh tomato, 2 pieces of sun-dried tomoto and season with salt & pepper and ground sweet pepper.
Carefully start folding the phyllo up about 2 times, fold the right and left sides over the filling, and roll to the other end. Secure the roll by brushing the end with a little bit of olive oil.
To cook the pastourmali, place some olive oil in a deep-sided frying pan over medium-high heat. When the oil is hot, carefully place the rolls into the pan seam side down and cook about 2 minutes on each side. The pastourmali is done when they turn a medium golden-brown. Place on paper towels to drain.