Tre Stelle® Three Cheese Filo Cigars

The Tre Stelle® Ricotta, Feta and Parmesan cheeses in this recipe make these portable app’s triple good!
My Favs

Cheese: Ricotta   Course: Shareables

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.


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Created By: Tre Stelle Kitchen

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