Chilli, Spinach & Fetta Filo Cigars Lemnos Admin
Chilli, Spinach & Fetta Filo Cigars
Preparation time: 15 minutes
Cooking time: 20 minutes
1 bunch English spinach, rinsed, drained
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
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.
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.
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.
Bake in preheated oven for 15 minutes or until golden brown. Serve warm or at room temperature.