Project Description

Chilli, Spinach & Fetta Filo Cigars

  • Makes 24
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

Ingredients:

  • 1 bunch English spinach, rinsed, drained
  • 20g butter
  • 1 leek, pale section only, thinly sliced
  • ½ tsp dried chilli flakes
  • 180g Lemnos Fetta, crumbled
  • 1 egg, lightly whisked
  • 12 sheets filo pastry, halved lengthways
  • 50g butter melted
  • 1 tsp caraway seeds

Method:

  1. Preheat oven to 180°C. Cook the spinach in a large frying pan over medium heat, tossing, for 2-3 minute or until spinach wilts. Remove from heat. Set aside to cool slightly. Use your hands to squeeze to remove excess liquid. Finely chop and place in a bowl.
  2. Melt butter in a medium frying pan over medium heat. Add leek; cook, stirring for 5 minutes or until leek softens. Add chilli and cook for 1 minute. Remove from heat. Add to the spinach with fetta and egg; toss to combine.
  3. Brush a filo sheet with a little butter. Spoon 1 tbs of the spinach mixture on the end of filo. Fold in sides and roll up to enclose filling. Brush with butter and sprinkle with caraway seeds. Repeat with remaining filo, spinach mixture and caraway seeds. Place on a baking tray.
  4. Bake in preheated oven for 15 minutes or until golden brown. Serve warm or at room temperature.
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