Greek cuisine is known for its many small plates, called meze (or, mezedhakia), that are usually offered to accompany a glass of wine, beer or ouzo. Sometimes they are served as an appetizer before a meal, and often, a great assortment of these small plates comprise a whole meal, alongside a seasonal salad and some delicious crusty bread.
The recipe for these Feta-stuffed filo cigars is a twist on the traditional feta cheese filo triangles that many people are familiar with. Those who feel intimidated by the idea of handling filo need not worry. This recipe is as simple as cutting the filo into pieces, filing it with some Feta mixture and rolling it up. The step-by-step tutorial that follows should help all who are not comfortable working with filo to make these easy appetizers.
The filling for the Feta-Stuffed Filo Cigars
The filling for these filo cigars could not be simpler: Feta cheese mixed with an egg and some spearmint. Assembling them is a breeze and I would recommend making the whole recipe, even if you only use half at a time. These filo cigars can even be stored in the freezer for future enjoyment. Give these crisp, golden filo snacks a try, and let me know what you all think!
Feta-Stuffed Filo Cigars
- 7 oz. Greek Feta cheese
- 1 med. egg, lightly beaten
- ¼ tsp. dried mint
- --- pinch freshly ground pepper
- ½ package filo pastry 9”x14” (thick if available), defrosted
- With a fork, crumble the Feta cheese and place in a small bowl. Add the egg, the mint and the pepper and mix well.
- After bringing to room temperature, unroll the sheets of filo. Place one sheet of the filo on the counter, brush it with olive oil, and cover it with a second sheet of filo. Cut these into 6 rectangles (as shown in the photo.)
- Spread about 1½ tsp. of the Feta filling along the edge nearest to you. Roll the dough away from you so it forms a small roll, resembling a cigar. Brush a little olive oil at along the long edge just before finishing, so the filo sticks together at the final roll.
- Repeat this procedure until all the filo filling is gone, making sure to cover the unused filo dough with a towel so it does not dry out. Cover the filo cigars with a plastic wrap so they do not dry out. Refrigerate (or freeze) until ready to use.
- They are two methods of cooking the “cigars”: baking and shallow frying. To bake, brush the filo lightly with some olive oil and bake them in an oven preheated to 350° F for about 10-12 minutes or until lightly brown. If you want to cook them faster, use the shallow frying method. Pour about half an inch of sunflower oil in a wide pan and cook the “cigars” in a single layer over medium heat, for about one minute on each side until lightly brown and crispy. Remove from the pan carefully and place on a plate lined with paper towels to absorb some of the oil. Serve at once.
Feta-Stuffed Filo Cigars Step by Step Instructions
These look so good, Marilena! And your instructions with pictures make it look so easy.
Maybe I will finally overcome my fear-of-filo.?
– Ratatouille
This is a really easy recipe to help you overcome your fear-of-filo….. Give it a try my friend!