Cranberry Feta Filo Cigars Recipe
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
14 Cigars
Ingredients
  • 12 ounces firm feta cheese
  • 1 ½ cups frozen cranberries, thawed and drained
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped mint + 6 whole mint leaves
  • ½ cup roughly chopped hazelnuts
  • 8 tablespoons (1 stick) salted butter
  • 28 (8x8-inch) sheets filo pastry
  • 1 tablespoon nigella seeds
  • 1 ½ cups frozen or fresh cranberries
  • ¾ cup white sugar
  • ½ lemon, juiced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Directions
  1. Preheat the oven to 330 F. Line a baking tray with parchment paper.
  2. Crumble the feta into a large mixing bowl.
  3. Add the thawed cranberries, parsley, mint, and hazelnuts.
  4. Mix gently to combine.
  5. Melt the butter in a small pot over medium heat.
  6. Lay one piece of filo pastry onto a board or large plate. Keep remaining filo pastry wrapped in a damp tea towel.
  7. Use a pastry brush to brush some melted butter over the filo pastry, then place a second piece of filo pastry on top.
  8. Add a spoonful of the cranberry feta mixture to one end of the filo pastry, leaving a half inch border around the edges.
  9. Fold the sides of the pastry in, creating a sealed edge, then roll into a cigar shape. Repeat with remaining filo pastry and cranberry feta mixture.
  10. Place filo cigars onto the lined baking tray, and brush with the melted butter.
  11. Sprinkle filo cigars with the nigella seeds.
  12. Place filo cigars into the oven to bake for 30 minutes or until golden brown and crispy.
  13. Place a small pot over medium heat and add the cranberries, sugar, lemon juice, salt, pepper, and 1 cup of water.
  14. Bring the sauce to a boil, then turn down to a simmer and cook for 10 minutes or until jammy and reduced.
  15. Using the back of a spoon, press the cranberries to help burst them.
  16. Spoon some of the cranberry sauce into a serving bowl.
  17. Stack the cranberry feta filo cigars on a serving plate, along with the cranberry sauce.
  18. Garnish with mint leaves and enjoy.