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.

YOU Lunchbox Ideas - - Contents -

MAKES

4-5 large cigars

Prepa­ra­tion time: 30 min­utes Bak­ing time: 20 min­utes

PESTO

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

FILL­ING

300 g ri­cotta cheese 1 bunch spinach, white stems re­moved and finely chopped 6-8 black olives, pit­ted and chopped

PHYLLO CIGARS

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.

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