Sometimes a cigar is just a cigar...except when it is crisp,
golden-brown phyllo wrapped around a mix of cheese and herbs. Then it's
perfect party fare. Don't be tempted to overstuff the cigars: the smear
of salty filling is just enough to balance the layers of phyllo, and
excess filling will leak while baking. Rolling the cigars takes a little
time, so try making them ahead and freezing them in an airtight
container. Bake them right from the freezer, and eat them piping hot.
Recipe courtesy of Food Network Kitchen
Total: 55 min
Active: 30 min
Yield: 12 cigars
Level: Easy
Ingredients
4 ounces farmer's cheese
2 ounces feta, crumbled
1/4 cup shredded part-skim mozzarella
1 large egg
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill fronds
1 tablespoon chopped fresh chives
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Six 16- to 17-by-12-inch sheets phyllo dough, thawed according to package directions (see Cook's Note)
6 tablespoons unsalted butter, melted
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Directions
Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and
mozzarella together in a bowl using a fork. Work the egg in with the
fork, then stir in the parsley, dill, chives, lemon zest and a large
pinch of black pepper.
Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
Put 1 sheet of phyllo on a cutting board with the long side closest to
you and brush lightly with butter. Top with another sheet of phyllo and
brush lightly with butter. Top with a third sheet of phyllo and brush
lightly with butter. Cut the phyllo in half crosswise, then cut each
half horizontally into thirds. Place the rectangles on a baking sheet
and set aside. Repeat with the remaining phyllo.
Working with one buttered phyllo stack at a time, spread a heaping
tablespoon of cheese along the long edge of each rectangle, leaving a
1/2-inch border at each end. Fold the sides over the filling, then roll
up from the bottom edge of the phyllo. Transfer rolled cigars to a
baking sheet seam-side down and brush each with a little butter. Repeat
with the remaining phyllo, filling and butter.
Bake the cigars, rotating the pan halfway through, until crispy and
golden-brown, about 25 minutes. Transfer to a serving platter and serve.
Cook's Note
Phyllo sheets vary in size slightly. They come in large sheets like the
one in the ingredient list above or half that size. The large sheets
vary in size by an inch or two. Regardless of variation, the most
important thing is that you get 6 equal rectangles out of each set of 3
large sheets.
