Turkish Cheese and Herb Cigars

Sometimes a cigar is just a cigar...except when it is crisp, golden-brown phyllo wrapped around a mix of cheese and herbs.

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves12
  • DifficultyEasy
120g farmer's cheese
60g feta, crumbled
60g shredded part-skim mozzarella
1 large egg
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill fronds
1 tablespoon chopped fresh chives
Freshly ground black pepper
1/2 teaspoon grated lemon zest
Six 16- to 17-by-12-inch sheets phyllo dough, thawed according to package directions
6 tablespoons unsalted butter, melted
  1.   Preheat the oven to 200 degrees C. 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.  
  2. Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.    
  3. 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.  
  4. 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.   
  5. Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.