2 tbsp freshly chopped mint
2 x 200g pack of fetta cheese, sliced into 8 “fingers”
6 sheets Antoniou Fillo Pastry
50g butter, melted
Preheat your oven to 180 degrees celcius and line a baking tray with baking paper.
Brush one sheet of fillo with melted buttered and lay one other sheet on top. Brush again and repeat with one more sheet. With the long edge facing you, cut the pastry into 4 even rectangles.
Place a fetta finger at the end of a rectangle, sprinkle some mint on top and roll the pastry to ensure the cheese is wrapped securely. Brush generously with butter.
Repeat with the remaining fetta fingers and fillo sheets until you end up with 8 cigars.
Cook in the oven for 20-25 minutes until golden. Allow to cool for 10 minutes before serving.