Assembly
Step 1
Preheat oven to 400ºF.
Step 2
Toast spices and grind with a mortar and pestle. Mix into olive oil and set aside.
Step 3
Cut phyllo dough sheets in half. Working with half of a sheet at a time, drizzle the olive oil and spice mixture onto the phyllo dough and brush evenly. Try to avoid using too much and keep the spice distribution fairly even. The olive oil and spices should just cover the surface.
Step 4
Carefully slice into ½” wide strips along the length of the phyllo dough sheet. Loosely roll up hot dogs in 3-4 strips per hot dog, alternating directions of each strip of dough to mimic the wrapping of bandages. It’s important to keep the phyllo fairly loose to account for hot dog expansion in the oven.
Step 5
Repeat steps 3 and 4 for the remaining hot dogs, placing them evenly onto a parchment-lined baking sheet once completed.
Step 6
Transfer to the oven and bake for 20-25 minutes, or until golden brown and crispy.
Step 7
Remove from oven and let cool for 5-10 minutes before eating. Dip into Savory Saffron Ketchup and enjoy!
Note: You may be left with some extra olive oil and spice mixture. Don’t waste it! You can use it to cook eggs or turn into a vinaigrette.
If you have extra phyllo dough, you can even try making a vegetarian version with feta instead of hot dog! We haven’t tried this ourselves, but we bet it would be yummy.
