The pesto makes these cigars especially yummy. Save any remaining pesto in an airtight
container in the fridge for up to a week or in the freezer for up to three months.
MAKES 4-5 large cigars| Preparation time: 30 minutes, Baking time: 20 minutes
PESTO
۲۵۰ ml (1 c) pumpkin seeds,
sprinkled with salt and toasted until brown
۱۲۰ g fresh coriander
۲ large garlic cloves, peeled
۱۲۵ ml (½ c) grated mature cheese such as Gruyère
۲۵۰ ml (1 c) olive oil
۵ ml (1 t) lemon juice
۱ ml (¼ t) grated lemon zest
FILLING
۳۰۰ g ricotta cheese
۱ bunch spinach, white stems
removed and finely chopped
۶-۸ black olives, pitted and chopped
PHYLLO CIGARS
۱ roll (500 g) phyllo pastry
melted butter
sesame seeds
Preheat the oven to 180 °C. Grease 1 or 2 baking sheets.
۱ Pesto Blitz the pumpkin seeds, coriander, garlic and cheese in a food processor until coarsely chopped. Add the olive oil, lemon juice and zest through the spout and blitz once more. The mixture should be fairly coarse, not smooth.
۲ Filling Mix the ingredients, adding a few spoonfuls of the pesto to taste.
۳ Phyllo cigars Unroll the pastry sheets and cut in half. Brush each sheet with melted butter. Set aside the sheets you’re not busy with under a damp tea towel.
۴ Spoon some of the filling along the lower edge of a pastry sheet, shaping the mixture into a roll.
۵ Fold the lower end of the pastry over the filling and fold in the sides.
۶ Roll up and repeat with the remaining pastry and filling. Put the cigars on a baking sheet, brush with butter and sprinkle with sesame seeds. Bake for 20 minutes.
