Ricotta spinach phyllo cigars
The pesto makes these cigars especially yummy. Save any remaining pesto in an airtight container in the fridge for up to a week or in the freezer for up to three months.
4-5 large cigars
Preparation time: 30 minutes Baking time: 20 minutes
250 ml (1 c) pumpkin seeds, sprinkled with salt and toasted until brown 120 g fresh coriander 2 large garlic cloves, peeled 125 ml (½ c) grated mature cheese such as Gruyère 250 ml (1 c) olive oil 5 ml (1 t) lemon juice 1 ml (¼ t) grated lemon zest
300 g ricotta cheese 1 bunch spinach, white stems removed and finely chopped 6-8 black olives, pitted and chopped
1 roll (500 g) phyllo pastry melted butter sesame seeds Preheat the oven to 180 °C. Grease 1 or 2 baking sheets. 1 Pesto Blitz the pumpkin seeds, coriander, garlic and cheese in a food processor until coarsely chopped. Add the olive oil, lemon juice and zest through the spout and blitz once more. The mixture should be fairly coarse, not smooth. 2 Filling Mix the ingredients, adding a few spoonfuls of the pesto to taste. 3 Phyllo cigars Unroll the pastry sheets and cut in half. Brush each sheet with melted butter. Set aside the sheets you’re not busy with under a damp tea towel. 4 Spoon some of the filling along the lower edge of a pastry sheet, shaping the mixture into a roll. 5 Fold the lower end of the pastry over the filling and fold in the sides. 6 Roll up and repeat with the remaining pastry and filling. Put the cigars on a baking sheet, brush with butter and sprinkle with sesame seeds. Bake for 20 minutes.