Greek Feta Filo Cigars

From: hnewling@mindspring.com (Helen Newling) Date: Wed, 31 Jul 1996 10:17:17 +0100 Heres a appetizer recipe I made from a book called "Elegant Low-Calorie Cooking", put out by the California Culinary Academy. It was *really* good ~ but the cookbook only gives calorie counts, not fat grams, so Im not sure exactly how low fat it is. There are a couple of modifications that could help it along though, and they use very little butter on the sheets which also helps. Notes: youll need a lot of space to prepare this - like an entire dining room table! Also, cover the sheets youre not working with yet with a damp tea towel to stop them drying out. It will make them a lot easier to work with. Dont freak out, though, if the sheets crack somewhat as you roll them - this is normal. 1. Preheat oven to 400 F. Mix cheeses, dill, eggs and pepper until smooth. Reserve. 2. On a clean, dry surface, unroll the filo dough and stack in a pile. Using a pastry brush (I dont have one, so I used the back of a spoon - worked well enough!), sprinkle the first sheet with 1/2 tsp. of butter. Repeat with the second sheet & lay it on top of the first. Set aside. Repeat procedure with remaining filo dough & butter to create 5 sets of two layered sheets. 3. Mark long side of each filo dough stack into fifths, and cut into 5 equal strips, each 3-4 inches wide. Place a spoonful of the filling at the base of each double-layered strip and roll into a "cigar." Place cigars on a parchment-covered baking sheet. Repeat this process with the other 4 filo stacks. 4. Bake until cigars lightly brown (about 15 minutes). Serve hot. Make ahead tip: the rolled, unbaked cigars, if tightly covered with plastic wrap, will keep fresh in the refrigerator for several hours. Makes 25 small appetizers, approx. 8 servings Calories per serving: 56 Digest eat-lf.v096.n111 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.