Cheese Cigars Recipe

Crumble the feta into a medium bowl and break it up with a fork until fairly fine but still slightly textured.

Chop the parsley finely (stems removed or trimmed) until you have about 40 g packed; add to the bowl with the feta.

Add the ricotta (if using) to loosen the mixture and create a creamier filling. If you prefer a firmer filling, omit ricotta.

Beat the egg lightly and add it to the cheese mixture to help bind the filling. Mix thoroughly.

Stir in lemon zest, black pepper, and red pepper flakes. Taste and adjust seasoning; remember the feta is salty, so wait to add extra salt until after cooking.

Prepare work surface and phyllo

If using phyllo sheets, cover the stack with a damp kitchen towel to prevent drying. Lightly dust your work surface with 1 tbs flour if using spring roll wrappers to prevent sticking.

Cut phyllo to size (if needed)

If phyllo sheets are large, cut each sheet into 3–4 strips roughly 8–10 cm wide to create cigar-sized wrappers. If using spring roll wrappers, leave whole.

Brush and place filling

Combine melted butter with 1 tsp water to thin slightly. Using a pastry brush, lightly brush a sheet/strip with butter. Place about 1.5 tablespoons of filling near one end of the strip, leaving a 1.5–2 cm margin at the edges.

Roll into cigar

Fold the short ends in over the filling, then roll tightly away from you until you have a neat cigar shape. Brush the final edge with a little butter to seal. Repeat with remaining wrappers and filling (should make about 10–12 cigars).

Optional sesame topping

Lightly brush the finished cigars with remaining butter and sprinkle sesame seeds on top if desired.

Shallow frying (recommended for crisp, golden cigars)

Pour vegetable oil into a wide skillet to a depth of about 5–7 mm (enough for shallow frying). Heat over medium-high until shimmering but not smoking (about 175°C if using a thermometer).

Working in batches, place 3–4 cigars seam-side down in the hot oil. Fry 1.5–2 minutes per side, turning carefully, until golden and crisp on all sides. Adjust heat as needed to avoid burning. Transfer to a paper-towel-lined plate to drain. Lightly sprinkle with a pinch of salt while hot, if desired.

Oven-baked alternative

Preheat oven to 200°C (400°F). Place cigars seam-side down on a baking sheet lined with parchment. Brush generously with butter or oil. Bake 12–15 minutes, turning once halfway through, until golden and crisp.

Serve

Serve warm as an appetizer or snack alongside lemon wedges, yogurt-dill dip, or a simple tomato salad. Best eaten the same day while crisp.