Morrocan Cigars

peggy posted 12-15-98 2:43 PM


6 tablespoons unsalted butter
3 scallions thinly sliced
10 oz spinach, they called for frozen, but can use fresh,washed, cooked,
1/3 cup ricotta cheese
3 oz feta cheese
1 large egg white
1/2 cup fresh grated parmesan cheese, divided
1/4 teaspoon fresh ground black pepper
2 tablepsoons fresh dill minced
12 sheets phyllo dough thawed

Preheat the oven to 375F degrees.

In a small skillet melt the butter over medium heat, pour all but 1 tablespoon in a small bowl.

Add scallions to skillet and cook till soft 1 minute then let cool down.

In a medium bowl combine scallions, spinach, ricotta cheese, feta, egg white, 1/4 cup parm cheese and pepper.

In a small bowl combine remaining parmmesan cheese and dill.

Lay one sheet of phyllo on work surface with the short end facing you, cover remaining with a damp towel and plastic wrap.

Using a pastry brush lightly drizzle some melted butter onto the phyllo, gently brush butter to just cover phyllo.

Sprinkle with 2 teaspoons parmsean dill mixture.

Cover with another sheet of phyllo, drizzle and brush with more butter, cut in half crosswise then lengthwise to form 4 rectangles.

For each cigar:
Shape 1 rounded tablespoon spinach filling into a thin log along short side of phyllo about 3/4 inch form edges. Fold bottom edge up over filling, tuck in ends, loosely roll up into cigar shape,( they will split if rolled to tightly)

Place seam side down on ungreased baking sheet 1 inch apart; cover with plastic wrap to keep from drying out.

Repeat with remaining phyllo sheets, butter, parm mixture, and spinach filling to make 24 cigars.

Lightly brush with any remaining butter. Bake 18 20 minutes or till phyllo is crisp and browned. Let cool till just warm and serve immediately as an appetizer.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line