(Makes ±16 cigars, serving 8 as a starter or snack)

Difficulty level:            A LITTLE EFFORT

Prepping time:            45 minutes

Baking time:                15 minutes

200 g   spinach, chopped,  cooked and drained well

150 g   cheddar cheese,  grated

150 g   feta cheese, cut into small cubes or crumbled

1          onion, sliced and sauted in 15 ml olive oil with 2 garlic cloves

5 ml     chopped fresh dill

10 ml   chopped mint

5 ml     dried oregano

1          egg, beaten

            Salt and pepper for seasoning

6          sheets phyllo pastry

            olive oil for brushing or spraying in between the layers of pastry


20 ml   olive oil

20 g     butter

80 ml   FIRST CHOICE Orange blossom honey

5 ml     chili flakes

2,5 ml  cumin seeds


  • Preheat the oven to 180°C and line a baking tray with baking paper
  • Combine the spinach, grated edam cheese, feta, cooked onion and garlic and the herbs in a bowl, mash to combine a little and add the egg.  Season to taste
  • Place one sheet of phyllo on your worktop and brush pr spray with EVOO olive oil. Cut into quarters and place some of the filling on each quarter (longest side). Roll the phyllo up over the filling, folding the side edges in to seal the filling and to make cigars.
  • Repeat with the rest of the phyllo and filling.
  • Place the cigars on the prepared baking tray. Brush with more olive oil and bake in the oven for about 15 minutes until golden brown and crisp.
  • TO MAKE THE CHILI HONEY: Combine the butter, oil, chili and cumin seeds in a small frying pan and cook over medium heat until fragrant. Remove from heat, stir in the honey and cool completely.
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