Feta pastry cigars recipe

1. 1

   Preheat the oven to 200C/fan 180C/gas 6.

2. 2

   Line a baking sheet with non-stick baking paper and brush it generously with olive oil, which will prevent the cooked borek from sticking to the paper.

3. 3

   Crumble and mash the feta cheese into a small bowl with the dried mint and Greek yoghurt until the mixture is evenly blended but not wet you need it to be soft enough to mould as desired.

4. 4

   On a clean work surface, take a sheet of filo pastry and cut it into quarters.

5. 5

   Have your bowl of beaten eggs to hand.

6. 6

   Place one-quarter of the pastry horizontally in front of you.

7. 7

   Take a teaspoon of mixture, roll it into a sausage shape in your hands and place it along the bottom edge of the pastry.

8. 8

   Fold the bottom corners of the pastry up over the filling, then roll up the pastry from the bottom, tucking in the sides as you go.

9. 9

   Dab your fingers into the beaten egg and seal all sides to prevent the filling from leaching out during cooking.

10. 10

    Place the rolled borek on to the prepared baking sheet and repeat with the remaining pastry and filling.

11. 11

    Brush the borek all over with the beaten egg and give each one a scattering of nigella seeds.

12. 12

    Bake for about 20 minutes, or until they are golden brown.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.