Recipes - Tried & True Greek Cigars


Mod Of The Month July 2011
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[h=1]Greek Cigars[/h]

[h=2]Don’t be scared by the prep time on this appetizer—the steps are easy, and the result delicious: bites that are crispy and crunchy on the outside, and a creamy blend of beef, spinach and feta cheese inside.[/h]

Total Time: 1 hr Prep Time: 40 min

  • 8 ounce(s) lean ground beef
  • 1/2 cup(s) finely chopped onion
  • 1 package(s) (10 oz) frozen leaf spinach, thawed, drained and coarsely chopped
  • 1/2 teaspoon(s) each salt and ground nutmeg
  • 1/4 teaspoon(s) pepper
  • 3 ounce(s) (about 1/2 cup) crumbled feta cheese
  • 3 tablespoon(s) chopped fresh dill
  • 1 (1⁄2 a 1-lb box; we used Athens) roll fillo, thawed
  • 1/2 cup(s) melted butter
  • 1 cup(s) plain yogurt

  • Heat medium skillet over medium-high heat. Add beef and onion; cook 3 minutes, breaking up meat, until no longer pink. Add spinach, 1⁄4 tsp salt, the nutmeg and pepper; cook 2 minutes. Remove from heat; stir in feta and 1 Tbsp dill until well blended.
  • Heat oven to 400ºF. Line a 15 x 10-in. baking pan with foil; coat with nonstick cooking spray. Unfold fillo. Lay a sheet, with short side facing you, on work surface; keep remaining sheets covered with plastic wrap topped with a damp towel. Lightly brush top half of fillo sheet with butter. Fold unbuttered half on top of buttered half to make a 6 x 8-in. rectangle and brush again. Cut in half to make two 6 x 4-in. rectangles.
  • Place 1 Tbsp filling along a short side of one rectangle; roll up into a tight cylinder. Place on baking pan, seam side down; brush with butter. Repeat.
  • Bake 12 minutes or until golden. Meanwhile, stir remaining 2 Tbsp chopped dill and 1⁄4 tsp salt with yogurt in small bowl. Serve cigars warm with yogurt-dill sauce.

Read more: Greek Cigars - Woman's Day