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.
SPINACH, LEMON AND FETA CIGARS
Makes 12
150g fresh spinach
½ tsp salt
1 egg
2 tsp lemon zest
2 Tbsp chopped dill
2 Tbsp chopped mint
100g crumbled feta
½ cup grated parmesan
2 spring onions, chopped finely
Salt and freshly ground pepper to taste
12 sheets filo
2 Tbsp butter, melted
To serve
½ cup Greek yoghurt
1 Tbsp each chopped dill and mint
1 Tbsp lemon juice
1. Place the spinach into a microwave proof bowl with the salt. Cook for 1 minute to wilt. Remove and cool.
2. Chop the spinach roughly. Place into a large bowl with the egg, zest, dill, mint, feta, parmesan, spring onions combining well. Add salt and pepper to taste.
3. 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.
4. 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.
5. While they cook, combine the yoghurt, dill, mint and lemon juice in a small bowl.
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