Directions

1.Take pastry sheets out of fridge for at least 15 minutes before handling to avoid any breakage (the sheets are a lot easier to handle when they have been tempered). Place a damp kitchen towel or paper towel on top of the filo dough while not in use (this stops the dough from drying out).

2.Cook spinach on medium to low heat in a pan. Cook until all the water has evaporated. Remove from the pan and let it cool in a separate bowl.

3.Preheat the oven to 375°F. Prepare an oven tray lined with parchment paper and set aside.

4.In a bowl, place feta cheese, ricotta, spinach & Summer Fresh Spinach Dip. Mix well.

5.On a cutting board, place one sheet of filo and brush on ¼ cup melted butter – covering the whole sheet. Place second sheet of filo on top of the first sheet and brush on the remaining melted butter. Trim each double stacked sheet into 2″x 4″ rectangles as this will make the dough more workable and the cigars a proper size.

6.Add a spoonful of the cheese mixture (on the shorter side of the rectangle) but don’t go all the way to the edges so that the pastry sheet margins can be folded in slightly, and then roll to make little cigars.

7.Place each roll/cigar on a parchment lined baking sheet, egg wash each, and sprinkle the mixed sesame seeds. Place in the oven and bake for 20-25 minutes at 375°F.

1.Take pastry sheets out of fridge for at least 15 minutes before handling to avoid any breakage (the sheets are a lot easier to handle when they have been tempered). Place a damp kitchen towel or paper towel on top of the filo dough while not in use (this stops the dough from drying out).

2.Cook spinach on medium to low heat in a pan. Cook until all the water has evaporated. Remove from the pan and let it cool in a separate bowl.

3.Preheat the oven to 375°F. Prepare an oven tray lined with parchment paper and set aside.

4.In a bowl, place feta cheese, ricotta, spinach & Summer Fresh Spinach Dip. Mix well.

5.On a cutting board, place one sheet of filo and brush on ¼ cup melted butter – covering the whole sheet. Place second sheet of filo on top of the first sheet and brush on the remaining melted butter. Trim each double stacked sheet into 2″x 4″ rectangles as this will make the dough more workable and the cigars a proper size.

6.Add a spoonful of the cheese mixture (on the shorter side of the rectangle) but don’t go all the way to the edges so that the pastry sheet margins can be folded in slightly, and then roll to make little cigars.

7.Place each roll/cigar on a parchment lined baking sheet, egg wash each, and sprinkle the mixed sesame seeds. Place in the oven and bake for 20-25 minutes at 375°F.

1.Take pastry sheets out of fridge for at least 15 minutes before handling to avoid any breakage (the sheets are a lot easier to handle when they have been tempered). Place a damp kitchen towel or paper towel on top of the filo dough while not in use (this stops the dough from drying out).

2.Cook spinach on medium to low heat in a pan. Cook until all the water has evaporated. Remove from the pan and let it cool in a separate bowl.

3.Preheat the oven to 375°F. Prepare an oven tray lined with parchment paper and set aside.

4.In a bowl, place feta cheese, ricotta, spinach & Summer Fresh Spinach Dip. Mix well.

5.On a cutting board, place one sheet of filo and brush on ¼ cup melted butter – covering the whole sheet. Place second sheet of filo on top of the first sheet and brush on the remaining melted butter. Trim each double stacked sheet into 2″x 4″ rectangles as this will make the dough more workable and the cigars a proper size.

6.Add a spoonful of the cheese mixture (on the shorter side of the rectangle) but don’t go all the way to the edges so that the pastry sheet margins can be folded in slightly, and then roll to make little cigars.

7.Place each roll/cigar on a parchment lined baking sheet, egg wash each, and sprinkle the mixed sesame seeds. Place in the oven and bake for 20-25 minutes at 375°F.

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