LADING

Crispy Spinach and Mint Cigars


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.

 

Spinach and Mint Cigars


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
1 egg
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.

Aga method:
Bake the cigars on the grid shelf on the lowest set of runners, in the roasting oven.

Print Recipe
Crispy Spinach and Mint Cigars
Instructions
  1. Preheat the oven to 220C / 425F / Gas Mark 7
  2. Put everything except the filo pastry and butter into a blender and whizz until it becomes a thick paste.
  3. 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.
  4. Place on a baking sheet and bake in the oven for 20 minutes or until golden.
  5. Lovely as a starter with aubergine salad, hummus, tzatziki and pitta bread.
  6. Aga method: Bake the cigars on the grid shelf on the lowest set of runners, in the roasting oven.