Phyllo Cigars

by Anne Bramley
from Eat Feed Autumn Winter
(Stewart, Tabori & Chang, 2008)
Makes 24 to 32 phyllo cigars

Wheat unbelievably transforms into the thinnest sheets of pastry. Phyllo, or filo, can be harder to make from scratch than to pronounce. But luckily, for this recipe all you need to do is go to the grocery freezer section and ask for it by name: “Where is your phyllo (FEE-lo) dough, please?”—Anne Bramley

Editor’s note: This recipe yields phyllo cigars with two different fillings. A few of our testers mixed the fillings and enjoyed the combination very much. — Linda Avery

convert Ingredients
For the lamb-mint filling
2 tablespoons olive oil
1/2 cup finely diced onion
1 garlic clove, minced
1/2 pound ground lamb
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried mint
Salt to taste
Freshly ground black pepper, to taste

For the feta-olive filling
8 ounces feta cheese
1/2 cup finely chopped mixed green and black Greek olives (such as kalamata; about 1/2 pound)
1 egg, beaten
3/4 teaspoon dried oregano
Freshly ground black pepper, to taste

6 to 8 sheets phyllo dough, thawed according to manufacturer’s directions
5 tablespoons unsalted butter, melted

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Method
Make the lamb-mint filling
1. Heat the oil in a medium skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more.
2. Add the lamb and cook until browned, about 8 minutes, breaking up the meat as it cooks. Stir in the rosemary, thyme, salt, and pepper. Remove from the heat and cool. Put the mixture in a food processor and pulse until you get an evenly fine texture, being careful not to grind it to a paste.

Make the feta-olive filling
1. Place the feta in a medium bowl and crumble with a fork. Add the olives, egg, oregano, and pepper. Mix to combine.

Make the cigars
1. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

2. Lay 1 sheet of phyllo dough on a work surface with the long side toward you. Brush lightly with the melted butter. Lay another sheet of phyllo on top. Keep the remaining sheets covered with a damp towel. Brush the second layer with butter.

3. Cut the phyllo in half lengthwise so that you have 2 half-sheets, one above the other. Cut each half into fourths so you have 8 equal-size wrappers.

4. With the short side facing you lay 1 scant tablespoon of filling at the bottom of the wrapper. Roll up the filling in the phyllo dough partway. Fold in the sides and continue to roll into a cigar shape. Place, seam side down, on the prepared baking sheet. Repeat with the remaining filling and sheets of dough.

5. Brush the cigars with butter and bake for 25 to 30 minutes until crisp and golden brown.

Recipe © 2008 by Anne Bramley. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.