Recipe

Leek and feta filo cigars

These crispy cigars from Deborah Hutton's book, Entertaining Made Easy, make a great party starter. They can even be made in advance, set aside and just popped into the oven when people start arriving.

  • 25 mins preparation
  • 25 mins cooking
  • Makes 20
  • Print
    Print

Ingredients

Leek and feta filo cigars
  • 80 gram butter
  • 1 medium leek (350g), halved, sliced thinly
  • 220 gram greek feta, crumbled
  • 1 small handful chopped fresh flat-leaf parsley
  • 10 sheets filo pastry, halved crossways

Method

Leek and feta filo cigars
  • 1
    Melt 20g of the butter in a medium frying pan over medium heat. Add leek; cook, stirring, for 5 minutes or until soft. Transfer to a bowl; cool.
  • 2
    Add the feta and parsley to the leek; mix until well combined.
  • 3
    Preheat the oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  • 4
    Microwave remaining butter in a small microwave-safe bowl on high power for 30 seconds or until melted. Brush 1 sheet of pastry lightly with the melted butter. Fold in half length-ways. Place 1 tablespoon of the leek mixture at the short end, leaving a 2cm border. Fold in the sides and roll up firmly to enclose.
  • 5
    Place, seam-side down, on prepared tray. Brush with a little butter. Repeat with the remaining filo, butter and leek mixture.
  • 6
    Bake filo cigars for 15 minutes or until golden. Serve immediately.

More From Women's Weekly Food