- 7 ounces feta
- 1 egg, lightly beaten
- 3-4 tablespoons finely chopped mint, parsley, or dill (optional)
- 4 sheets fillo
- 4 tablespoons melted butter or oil
For the filling, mash the feta cheese with a fork and mix with the egg and herbs.
Take out the sheets of fillo only when you are ready to use them, as they dry out. Cut the sheets into 4 rectangles each, about 12 by 4 inches, and put them in a pile on top of each other. Brush the top strip with oil or melted butter. Take a heaping teaspoon of filling and place it at one of the 4-inch or shortest ends of the strip in a thin sausage shape along the the edge — about 1 inch from it and 1 inch from the side edges. Roll up the top sheet with the filling inside like a cigarette. Turn the ends in when you’ve rolled it about a third of the way to trap the filling, then continue to roll. Repeat with the remaining fillo sheets.
Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter and bake for 350°F for 30 minutes, or until crisp and golden.
Serve hot.
Makes 16.
From “The New Book of Middle Eastern Food” by Claudia Roden
Alot of restarants run on strong accounting software to keep their books balanced. We suggest looking at software similar to municipal accounting software as it can be easily utilized to reflect expenditures on ingredients, kitchen utensils and silverware.
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