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Spinach and ricotta filo cigars with herb salad

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  • High in protein
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Peanut free
  • Nut free
  • Egg free

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!

  • Serves6, as a starter
  • Cook time20 minutes
  • Prep time20 minutes, + cooling & 5 mins soaking time
Spinach and ricotta filo cigars with herb salad


  • 1/4 cup (60ml) olive oil
  • 1 small 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 small red onion, thinly sliced
  • 2 tbs lemon juice
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup dill sprigs

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Add the parsley, dill, remaining mint and remaining oil and toss to combine.
  6. Step 6

    Spoon yoghurt mixture over the base of a serving plate. Top with the red onion mixture and filo cigars.

Nutrition Information

Per Serve

Energy: 1560kJ/373 Cals (18%)

Protein: 13g (26%)

Fat: 27g (39%)

Sat fat: 13g (54%)

Carb: 18g (8%)

Sugar: 10g (11%)

Fibre: 3g (10%)

Sodium: 420mg (21%)