How to make
Spread out the filo pastry sheets and cut them in two.
Grease one half with olive oil, sprinkle with oregano and wrap the first circle of Provolone. Also, spread a second crust with fat or just spray with drops and wrap it around the first one. Proceed that way with the remaining 2.
In the same way, wrap the second piece of Italian cheese.
Heat a pan with a little olive oil, enough for it to grease the bottom. The heat should be moderate.
Bake them on both sides, until they aquire a golden color. If you find that the provolone softens a lot, increase the temperature to seal it faster.
It has to soften, but it shouldn't become runny, so that it is not difficult or impossible to turn.
Serve the Provolone in Filo Pastry Sheets as an appetizer, sprinkled with more aromatic oregano.
Enjoy your meal!
