Spinach, lemon and feta cigars
( MAKES 12 )
Photo by Babiche Martens
These filo cigars are usually deep-fried, but I have baked them for a slightly healthier version. These will keep in the freezer for a couple of months, so you can whip them out and cook as required. I love the zingy lemon flavour with the spinach. Serve them with a Greek yoghurt dip and fresh herbs.
For the cigars
|150 g||Spinach, fresh|
|2 tsp||Lemon zest|
|2 Tbsp||Chopped dill|
|2 Tbsp||Chopped mint|
|100 g||Feta, crumbled|
|½ cup||Grated parmesan cheese|
|2||Spring onions, chopped finely|
|12 sheets||Filo pastry|
|2 Tbsp||Butter, melted|
- Place the spinach into a microwave proof bowl with the salt. Cook for 1 minute to wilt. Remove and cool.
- Chop the spinach roughly. Place into a large bowl with the egg, zest, dill, mint, feta, parmesan and spring onions, combining well. Add salt and pepper to taste.
- To make the cigars, spread one sheet of filo on the bench. Brush with butter and fold in half. Place a spoon of mixture on to one end, fold in the sides, brush with more butter and roll into a cigar shape. Place the cigars on a lined baking tray and continue with the remaining mixture. Cover and refrigerate until ready to cook.
- Preheat an oven to 180C. Brush the cigars with a little butter then put into the oven and bake for 15 minutes until golden and crispy.
- While they cook, combine the yoghurt, dill, mint and lemon juice in a small bowl.
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