Greek feta filo cigars

Yield: 8 Servings

Measure Ingredient
1 cup Low-fat feta cheese; drained & crumbled
½ cup Part-skim ricotta cheese (non-fat is available in my area; but I don't like it very much)
1 tablespoon Grated Parmesan cheese (can sub. non-fat)
2 Cloves garlic; minced
2 tablespoons Minced fresh dill
2 Eggs; lightly beaten (I can't remember if I used Egg Beaters; but that should work)
¼ teaspoon Ground pepper
10 Sheets unbuttered filo dough
2 tablespoons Unsalted butter; melted

From: hnewling@... (Helen Newling) Date: Wed, 31 Jul 1996 10:17:17 +0100 Here's a appetizer recipe I made from a book called "Elegant Low-Calorie Cooking", put out by the California Culinary Academy. It was *really* good ~ but the cookbook only gives calorie counts, not fat grams, so I'm not sure exactly how low fat it is. There are a couple of modifications that could help it along though, and they use very little butter on the sheets which also helps.

Notes: you'll need a lot of space to prepare this - like an entire dining room table! Also, cover the sheets you're not working with yet with a damp tea towel to stop them drying out. It will make them a lot easier to work with. Don't freak out, though, if the sheets crack somewhat as you roll them - this is normal.

1. Preheat oven to 400 F. Mix cheeses, dill, eggs and pepper until smooth.

Reserve.

2. On a clean, dry surface, unroll the filo dough and stack in a pile.

Using a pastry brush (I don't have one, so I used the back of a spoon - worked well enough!), sprinkle the first sheet with ½ tsp. of butter.

Repeat with the second sheet & lay it on top of the first. Set aside.

Repeat procedure with remaining filo dough & butter to create 5 sets of two layered sheets.

3. Mark long side of each filo dough stack into fifths, and cut into 5 equal strips, each 3-4 inches wide. Place a spoonful of the filling at the base of each double-layered strip and roll into a "cigar." Place cigars on a parchment-covered baking sheet. Repeat this process with the other 4 filo stacks.

4. Bake until cigars lightly brown (about 15 minutes). Serve hot.

Make ahead tip: the rolled, unbaked cigars, if tightly covered with plastic wrap, will keep fresh in the refrigerator for several hours.

Makes 25 small appetizers, approx. 8 servings Calories per serving: 56 Digest eat-lf.v096.n111

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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