Greek Feta Filo Cigars t

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Greek Feta Filo Cigars <t>

 

1 cup feta cheese; drained & crumbled

(lowfat)

1/2 cup part-skim ricotta cheese

1 tablespoon grated Parmesan cheese; (can sub. non-fat)

2 cloves garlic; minced

2 tablespoons fresh dill; minced

2 eggs; lightly beaten

1/4 teaspoon ground pepper

10 sheets filo dough; unbuttered

2 tablespoons unsalted butter; melted

 

Notes: you'll need a lot of space to prepare this - like an entire

dining

room table! Also, cover the sheets you're not working with yet with a

damp

tea towel to stop them drying out. It will make them a lot easier to

work

with. Don't freak out, though, if the sheets crack somewhat as you

roll

them - this is normal.

 

1. Preheat oven to 400 F. Mix cheeses, dill, eggs and pepper until

smooth.

Reserve.

 

2. On a clean, dry surface, unroll the filo dough and stack in a pile.

Using a pastry brush (I don't have one, so I used the back of a

spoon -

worked well enough!), sprinkle the first sheet with 1/2 tsp. of

butter.

Repeat with the second sheet & lay it on top of the first. Set aside.

Repeat procedure with remaining filo dough & butter to create 5 sets

of

two

layered sheets.

 

3. Mark long side of each filo dough stack into fifths, and cut into 5

equal strips, each 3-4 inches wide. Place a spoonful of the filling

at the

base of each double-layered strip and roll into a " cigar. " Place

cigars on

a parchment-covered baking sheet. Repeat this process with the other 4

filo

stacks.

 

4. Bake until cigars lightly brown (about 15 minutes). Serve hot.

 

Make ahead tip: the rolled, unbaked cigars, if tightly covered with

plastic

wrap, will keep fresh in the refrigerator for several hours.

 

Makes 25 small appetizers, approx. 8 servings

Calories per serving: 56

 

 

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Contributor: Elegant Low-Calorie Cooking (Helen Newling)

 

Yield: 1 serving