Feta and Sun-dried Tomato Cigars

feta-and-sundried-tomato-cigars

Last week, I was stuck in Athens due to a boat strike. Making the best of things, I visited a bunch of restaurants I’d been wanting to try, got work done, and tried to get into the fast pace of the city. I think I did okay. Still, there is something about coming home that puts a smile on my face every time.

feta-and-sundried-tomato-tiropitakiaForget the fact that the love of my life (Sara, the cat) was waiting for me impatiently and has been pretty much glued to my tummy, asleep, since I got back. It’s also the fresh air, the calm, the fire in the wood stove… 

One of my favorite things to do when I get home from somewhere is have a little picnic on the roof. I don’t have a big and gorgeous roof-top terrace, but it is fine for a light meal, coffee, or drink with just a few friends. No matter the season, it’s the best place to clear a tired head of traffic noise and stress.

feta-cheese-and-sundried-tomato-cigars

Also, because it was time to relax, this little recipe is the least complicated thing ever. Easy is best.

Feta and Sun-dried Tomato Cigars
Yields 20
Quick and easy phyllo dough "cigars" stuffed with feta cheese and sun-dried tomatoes. Perfect to serve with soup, or as a snack with glass of ouzo.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 5 sheets of phyllo dough
  2. 300 g. (10 1/2 oz) feta cheese
  3. 150 g. (5 1/3 oz) kefalotiri, or other hard cheese, grated
  4. 10 sun-dried tomatoes
  5. 1 egg, lightly beaten
  6. a dash of pepper
  7. olive oil
Instructions
  1. Carefully separate the phyllo dough sheets, and cut them all in half both ways, so that you have 20 individual square pieces.
  2. Mash the feta cheese with a fork and mix it with the kefalotiri, egg, sun-dried tomatoes, and pepper.
  3. Place a heaped tablespoon of the cheese mixture towards one corner of each phyllo square. Tuck the corner in around the filling, and roll it up.
  4. Place the cigars on a baking sheet lined with greased parchment paper, and brush them with olive oil.
  5. Bake at 180 degrees C (356 degrees F) for about 5 minutes, or until crisp and golden.
  6. Serve warm or at room temperature.
MEZE THEORY http://mezetheory.com/
feta-and-sundried-tomato-phyllo-cigars

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