These are lovely little snacks, almost instant to make. They are best served straight from the oven and are loosely based on Greek street food.
Makes 24 little parcels
250 g feta, barrel aged is best as it is creamier and less salty
200 g spinach
1 large handful each of dill, coriander and basil
2 large handfuls of fresh mint leaves
½ tsp nutmeg
50 g melted butter – to brush the filo sheets
200 g filo pastry cut into 20cm x 15cm rectangles
salt and freshly ground black pepper
Preheat the oven to 220C / 425F / Gas Mark 7
Put everything except the filo pastry and butter into a blender and whizz until it becomes a thick paste.
To make a cigar, brush one filo sheet with butter on both sides, plop a soup spoon of green paste onto the centre of one end, roll over a couple of times, fold in the sides and keep rolling until you have a cigar shape.
Place on a baking sheet and bake in the oven for 20 minutes or until golden.
Lovely as a starter with aubergine salad, hummus, tzatziki and pitta bread.
Bake the cigars on the grid shelf on the lowest set of runners, in the roasting oven.