Recipe by Dragon
With the holidays fast approaching here is a simple and delicious appetizer to make for guests. Feta is one of my favourite cheeses and it works well with fresh herbs and lemon. The honey mellows the salty Feta without making it too sweet. These cigars can be assembled up to 4 hours ahead. Just cover them with plastic wrap and refrigerate until you're ready to bake. Make lots because these won't last long. Enjoy!
14 oz feta cheese, crumbled
3 tablespoons fresh mint, chopped
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
zest of a lemon
2 teaspoons honey
2 large eggs, beaten
16 sheets phyllo dough
1/2 cup unsalted butter, melted
Honey to garnish
pine nuts, toasted to garnish
1. Preheat the oven to 350°. In a medium bowl, combine feta, herbs, zest and honey. Add the eggs and mix to combine. Taste the mixture and season with salt and pepper. You probably won't need too much salt because the feta is already salty. Refrigerate the feta mixture until needed.
3. Spread 1 tablespoon of the feta mixture along the short end of each phyllo rectangles, leaving some room on each side. Roll up the phyllo, tucking in the sides one-third of the way up to enclose the filling, then continue rolling up the phyllo to form a cigar shape. Transfer the cigar, seam side down, to a baking sheet and brush the surface with more of the melted butter. Repeat with the remaining phyllo sheets and feta mixture.
4. Bake the cigars for about 30 minutes or until they are golden brown and crisp. Rotate the baking sheets halfway through for even browning. Drizzled with honey and sprinkled pine nuts before serving. Serve the cigars warm or at room temperature.