Filo Cigars with Feta and Herbs

These classic cigar shaped Turkish pastries are popular snack and meze food, good as nibbles with drinks. In this version they are filled with cheese and herbs, but other popular fillings include baked brinjal (aubergine) and cheese, or mashed pumpkin, cheese and dill. The filo pastry can be folded into triangles, but cigars are the most traditional shape. They can be prepared in advance and kept under damp dish towels in the fridge until ready to be fried.

Ingredients:

250g feta

1 egg, lightly beaten

1 small bunch of fresh parsley,

1 small bunch of fresh, finely chopped mint

1 small bunch of fresh, finely chopped dill

4-5 sheets filo pastry

Sunflower oil for deep frying

Method:

In a bowl, mash the feta with a fork. Beat in the egg and fold in the herbs. Working with one sheet at a time, cut the filo into strips about 10-13 cm wide (4-5 inches) and pile the strips on top of each other. Keep the strips covered with a damp dish towel.

Place a heaped teaspoon of the cheese filling along one of the short ends of the strip. Roll the end over the filling quite tightly quite tightly to keep the cheese filling in place, then tuck in the sides to seal in the filling. Continue to roll until you reach the other end. Brush the tip with water to help seal the roll.

Place the filled cigar, join side down, on a plate and cover with a damp dish towel to keep it moist. Continue with the remaining sheets of filo and filling.

Heat enough oil for frying in a wok or other deep sided pan, and deep-fry the cigars in batches for 5-6 minutes until crisp and golden. Lift out of the oil with a slotted spoon and drain on absorbent kitchen paper.

Serve immediately.