Served on a bed of creamy herbed yoghurt, these flaky spinach and ricotta filo cigars are a delicious starter. Give them a go for your next get-together, they’re sure to impress!
Serves66, as a starter
Cook time20 mins20 minutes
Prep time20 mins20 minutes, + cooling & 5 mins soaking time
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Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Heat 2 tsp oil in a frying pan over medium heat. Add the brown onion and cook, stirring, for 5 mins or until soft. Add the cumin and paprika and cook for 1 min or until aromatic. Set aside to cool.
Step 2
Heat a large frying pan over medium heat. Cook the spinach, stirring, for 3-4 mins or until spinach wilts. Transfer the spinach to a fine sieve over a bowl. Use the back of a spoon to squeeze out excess liquid and discard. Finely chop the spinach and place in a clean bowl. Stir in onion mixture, ricotta and fetta.
Step 3
Place the filo on a clean work surface. Cover with a damp tea towel to prevent drying out. Place 1 filo sheet on a clean work surface and brush with a little butter. Spoon 1 tbs spinach mixture over 1 short end of the filo. Roll up to enclose the filling. Brush with a little extra butter and sprinkle with sesame seeds. Place on the lined tray. Repeat with the remaining filo, butter, spinach mixture and sesame seeds. Bake for 20 mins or until light golden.
Step 4
Meanwhile, place yoghurt and half the mint in a blender and blend until smooth. Season. Place the red onion in a bowl. Pour over the lemon juice. Season. Set aside for 5 mins to soak.
Step 5
Add the parsley, dill, remaining mint and remaining oil and toss to combine.
Step 6
Spoon yoghurt mixture over the base of a serving plate. Top with the red onion mixture and filo cigars.
Prep time20 mins20 minutes, + cooling & 5 mins soaking time
as a starter
+ cooling & 5 mins soaking time
Ingredients
1/4 cup (60ml) olive oil
1 brown onion, finely chopped
1 tsp ground cumin
1/2 tsp ground paprika
120g pkt Coles Australian Baby Spinach
250g ricotta
100g fetta, crumbled
6 filo sheets, halved lengthways
50g butter, melted
Black sesame seeds, to serve
1 cup (280g) Greek-style yoghurt
1 cup mint leaves
1 red onion, thinly sliced
2 tbs lemon juice
1/2 cup flat-leaf parsley leaves
1/4 cup dill sprigs
Description
Served on a bed of creamy herbed yoghurt, these flaky spinach and ricotta filo cigars are a delicious starter. Give them a go for your next get-together, they’re sure to impress!
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Heat 2 tsp oil in a frying pan over medium heat. Add the brown onion and cook, stirring, for 5 mins or until soft. Add the cumin and paprika and cook for 1 min or until aromatic. Set aside to cool.
Step 2
Heat a large frying pan over medium heat. Cook the spinach, stirring, for 3-4 mins or until spinach wilts. Transfer the spinach to a fine sieve over a bowl. Use the back of a spoon to squeeze out excess liquid and discard. Finely chop the spinach and place in a clean bowl. Stir in onion mixture, ricotta and fetta.
Step 3
Place the filo on a clean work surface. Cover with a damp tea towel to prevent drying out. Place 1 filo sheet on a clean work surface and brush with a little butter. Spoon 1 tbs spinach mixture over 1 short end of the filo. Roll up to enclose the filling. Brush with a little extra butter and sprinkle with sesame seeds. Place on the lined tray. Repeat with the remaining filo, butter, spinach mixture and sesame seeds. Bake for 20 mins or until light golden.
Step 4
Meanwhile, place yoghurt and half the mint in a blender and blend until smooth. Season. Place the red onion in a bowl. Pour over the lemon juice. Season. Set aside for 5 mins to soak.
Step 5
Add the parsley, dill, remaining mint and remaining oil and toss to combine.
Step 6
Spoon yoghurt mixture over the base of a serving plate. Top with the red onion mixture and filo cigars.
