Tre Stelle® Three Cheese Filo Cigars
The Tre Stelle® Ricotta, Feta and Parmesan cheeses in this recipe make these portable app’s triple good!Prep Time:
25 minutes Ready In:
1 hour or less Serves:
Makes approximately 25 crisps
1 tub | 150 g Tre Stelle® Crumbled Feta Cheese with Garlic and Herbs 1/2 cup | 125 mL Tre Stelle® Ricotta Cheese, drained 1/2 cup | 125 mL Tre Stelle® Grated Parmesan Cheese 2 eggs, lightly beaten 1 tsp | 5 mL fresh ground black pepper 2 cloves garlic, peeled and minced 2 tbsp | 30 mL fresh dill, washed and finely chopped 1 lb bag | 454 g fresh spinach, washed and roughly chopped 1/2 cup | 125 mL pine nuts (optional) 10 sheets filo pastry, if frozen defrost over night in fridge 1/4 cup | 50 mL butter, melted
Preheat oven to 375°F (190°C). Sauté the spinach in a large saucepan, turning frequently until wilted. Drain excess liquid and set aside to cool. In a large bowl mix cheeses, eggs, pepper, garlic and dill until smooth. Add cooled spinach and pine nuts if desired; stir to incorporate. Unroll the filo and cover with a damp kitchen towel to avoid drying out while making the ‘’cigars’. Working quickly, place one sheet of filo on a clean dry surface and brush with melted butter. Repeat with the second sheet & lay it on top of the first. Set aside and cover with damp kitchen towel. Repeat procedure with remaining filo dough & butter to create 3 sets of two layered sheets. Carefully mark long side of each of two filo layered sheets into fifths, and cut into 5 equal strips, each 3-4 inches wide. Place a scant spoonful of the filling at the base of each strip and roll loosely into a ‘cigar’. (Rolling too tightly will cause ‘cigars’ to leak when baking). Place ‘cigars’ on a large cookie sheet that has been coated with non-stick cooking spray. Bake for 15 minutes or until ‘cigars’ are lightly browned. Can be made ahead of time, frozen, defrosted and baked when desired.