These little filo rolls are seriously more-ish, you definitely won’t be able to stop at one! Make them as a simple appetiser for friends, a canape when entertaining over the silly season or bring them along to a family get together.
You can make the spinach mixture a day before required, just make sure you squeeze out all the excess liquid from the spinach (as per step 2). Enjoy!
Makes: 18
Prep time: 30 mins
Cooking time: 30 mins
Ingredients:
- 500g chopped frozen spinach, thawed
- 200g feta, crumbled
- 1 egg, lightly beaten
- ½ cup finely grated parmesan cheese
- ½ cup coarsely chopped fresh mint
- ½ cup coarsely chopped fresh coriander
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ cup greek-style yoghurt
- ½ lebanese cucumber, deseeded, coarsely grated
- 2 teaspoons lemon juice
- 18 sheets filo pastry
Method:
1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2 Using hands, squeeze excess water from spinach. Coarsely chop. Place in a medium bowl with feta, egg, parmesan, mint, fresh coriander, ground coriander and half the cumin and stir to combine. Season.
3 Spray one sheet of filo with oil. Fold in half lengthways to form a long rectangle. Place one slightly heaped tablespoon of filling along one short end. Roll to enclose filling and form a cigar shape. Place on prepared tray. Spray with oil. Repeat with remaining filo and filling. Bake for 30 minutes or until golden and crisp.
4 Meanwhile, combine yoghurt, cucumber, juice and remaining cumin in a bowl. Serve cigars with yoghurt.
