Prep in Advance: Assemble and freeze (you can even bake them in advance if easier).
Freeze: Yes. These freeze beautifully. Keep them well wrapped.
To Serve: Do not defrost. Just heat them up uncovered on a greased baking sheet in oven until they turn crispy (make sure to flip them midway through the baking time).
Serve: Hot or at room temperature

½ cup olive oil
1 pound bag frozen chopped spinach, defrosted
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (20 count) box frozen phyllo dough, defrosted overnight in the refrigerator
2 sticks unsalted butter, melted

  1. Preheat oven to 400°F.
  2. Using your hands, squeeze most of the water out of the spinach and place it in a bowl. Add eggs, feta, salt, and pepper and mix together.
  3. Keep phyllo dough sheets covered with a damp kitchen towel.
  4. For each cigar, unfold 2 sheets of the phyllo dough.  Cut sheets into 4 squares. Separate sheets. Brush sheets with melted butter, one at a time, and stack until you have an 8-layered square.
  5. Spoon about 2-3 tablespoons of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter. Repeat with remaining dough.
  6. Place cigars on a greased baking sheet. Bake for 12 minutes or until the edges are lightly browned.


Yield: 9-10 cigars

For more great recipes, check out this weeks issue of Whisk by Ami