Ingredients:
1 small onion, finely chopped
2 scallions sliced thinly; use the white and light green parts only
16 ounces/500 grams spinach, chopped
salt and pepper to taste
1/2 cup feta cheese, crumbled
2 tablespoons chopped dill
2 tablespoons chopped parsley
1 tablespoon chopped mint
1 tablespoon chopped chives
1 egg, beaten
Olive oil as needed
sesame seeds
16 ounces / 500 grams of fillo, thawed
Directions:
In a skillet, over medium heat, add the onion and cook for about a minute. Add the spinach and cook for about 5 minutes, until the water from the spinach has evaporated. Add the scallions and stir.
Remove from the heat, and add the beaten egg, salt and pepper, feta cheese, dill, parsley, chives, and mint. Mix well.
Heat the oven to 375 F / 190 C.
Line a baking sheet with parchment paper.
Unfold the fillo. To keep it from drying out, cover it with a clean kitchen towel. Remove one sheet of fillo and place it on a work surface. Brush the top half of the fillo with olive oil and fold the non-oiled half onto the oiled half. Cut the fillo sheet in half lengthwise to create two rectangle fillo sheets.
Place about a teaspoon of filling on each phillo sheet and roll up into a tight cylinder that resembles a cigar. Place the fillo cigar on the baking pan, seam side down. Brush the top with olive oil and sprinkle with sesame seeds.
Repeat this process with the rest of the fillo.
Bake for 10 minutes, until the top of the fillo is golden.
Serve the cigars on their own or with tzatziki sauce.
