Ingredients
6 sheets Antoniou Fillo Pastry
2 tbsp mint, finely chopped
400g feta cheese, sliced into 8 fingers
50g butter, melted
Before you begin this Filo Pastry recipe, remove your Filo Pastry from the refrigerator and bring it up to room temperature.
Preheat your oven to 180 degrees celcius and line a baking tray with baking paper.
Brush one sheet of filo pastry with melted buttered and lay another sheet off Filo n 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 each rectangle, sprinkle some mint on top and roll the pastry to ensure the cheese is wrapped securely, tucking in the sides as you go. Brush generously with butter.
Repeat with the remaining feta fingers and Fillo sheets until you end up with 8 cigars.
Cook in the oven for 20-25 minutes or until golden. Allow to cool for 10 minutes before serving.