Turkish Cigars
From Food & Wine [1]
Ingredients
- 14 ounces feta cheese
2 large eggs, beaten
1/2 cup finely chopped mixed herbs, such as mint, flat-leaf parsley and dill
Salt and freshly ground pepper
16 sheets phyllo dough
6 tablespoons unsalted butter, melted
Directions
- Preheat the oven to 350°. In a medium bowl, blend the feta with the eggs and the mixed herbs and season with salt and pepper.
- Have 2 large baking sheets ready. Work with 2 sheets of phyllo at a time, keeping the remaining sheets under a damp towel. Set 1 sheet of phyllo on a work surface and brush with some of the melted butter. Press a second sheet of phyllo on top. Cut the phyllo lengthwise into 4 even rectangles.
- Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. Roll up the phyllo, neatly tucking in the ends one-third of the way up to enclose the filling, then continue to roll up the phyllo with the sides open.
- Transfer the rolled-up cigar, seam side down, to a large baking sheet and brush with more of the melted butter. Repeat with the remaining phyllo dough and feta cheese and herb filling.
- Bake the cigars for about 30 minutes, or until they are golden brown and crisp; switch the baking sheets halfway through for even browning. Serve the cigars hot or at room temperature.
Makes 32 cigars.
Make Ahead: The cigars can be assembled up to 4 hours ahead. Cover them with plastic wrap and refrigerate. Bake the cigars just before serving.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- Mediterranean/Middle Eastern