Skip to main content

Lamb, mint and fetta filo cigars

Skip to IngredientsSkip to Method

Filled with lamb mince, mint and fetta, these filo cigars make or a tasty snack that's perfect for sharing. Try out this dish next time you're entertaining.

  • Makes about30
  • Cook time25 minutes
  • Prep time30 minutes, (+ cooling time)
Lamb, mint and fetta filo cigars


  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 500g Coles Australian Lamb Mince
  • 1 tbs Moroccan spice mix
  • 100g fetta, crumbled
  • 2 tbs toasted slivered almonds
  • ¼ cup finely shredded mint
  • 15 sheets filo pastry, halved lengthways
  • 50g butter, melted
  • caraway seeds, to sprinkle
  • lemon wedges, to serve
  • mint leaves, to serve
  • bought tzatziki, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Step 2

    Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring to break up any lumps, for 5 mins or until cooked through. Add the spice mix and cook for 2 mins or until aromatic. Set aside to cool.
  3. Step 3

    Add fetta, almonds and mint to the mince mixture and toss to combine.
  4. Step 4

    Place filo on a clean work surface. Cover with a tea towel. Place 1 filo sheet on a clean work surface. Brush with melted butter. Fold in half crossways. Spoon 1 tablespoonful of mince mixture onto 1 short end of the filo. Roll up to enclose filling and create a cigar shape. Place on the lined tray. Repeat with remaining filo, butter and mince mixture. Brush rolls with butter and sprinkle with caraway seeds.
  5. Step 5

    Bake for 10 mins or until lightly golden and heated through. Serve with lemon wedges, mint and tzatziki.