Let's Cook with Meg and Ted

Feta, spinach and mint filo cigars

Sorry, but I didn't pay much attention to exactly how much of what went in these, so it's not a terribly precise recipe. But this is the sort of thing that you should play around with anyway, to make it to your taste.

1 packetfilo pastry
melted butter
1 large lumpfeta
a bitof goats cheese
400 g or sospinach, stemmed, rinsed and chopped
1 large bunchfresh mint, leaves picked and roughly chopped
5spring onions, chopped
a handful or twopine nuts
1egg
salt and pepper to taste

Briefly saute the spinach in a large saucepan, turning frequently with tongs, till wilted. Drain any liquid and put the spinach in a large bowl. Let it cool down, then add the cheese, mint, spring onions, pine nuts and salt and pepper. Combine well. Stir in a lightly beaten egg to bring together.

How you deal with the pastry will depend on what size and shape it comes in. The kind I get is in rectangles about 15 cm x 30 cm, perfect for making cigars. Lay one sheet on the bench in front of you and brush with melted butter, then top with another sheet and brush again. Place a couple of spoonfuls along the short edge, an inch or so in from the edge on all sides. Fold in the long sides, then roll it up like a cigar. Don't do it too firmly or the rolls will burst when you cook them. Brush the outside of the roll again with butter and then place on a lined baking tray. If you are using just plain greaseproof paper for the lining, then butter it before putting the rolls on or they will stick and tear when you try to remove them. Space the rolls an inch apart on the tray, as they can expand a bit. Bake them at 180C for 20 minutes or so, or until they are lovely and golden. Give them 5 minutes to cool down, then serve. Alternatively, they can be made a few hours ahead and reheated.

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