Harissa, feta and filo cigars
- Published: 2 Apr 24
- Updated: 16 Sep 24
Tangy feta meets fiery harissa and sweet honey, all wrapped up in crunchy filo. The perfect pre-dinner bite or bougie snack – no humidor required.
These feta and harissa fritters are perfect for using up leftover veg peels.
Ingredients
- 200g feta block
- 20g butter
- 1 tbsp harissa
- 2 filo pastry sheets
- Sesame seeds
- Runny honey to drizzle
Method
- Heat the oven to 200°C fan/gas 7. Slice the feta block lengthways into 10 strips. Melt the butter in a small pan, then stir in the harissa and take off the heat. Lay the filo pastry sheets on a worktop next to each other and brush the harissa butter all over. Cut each sheet into 5 strips, roughly 1cm wider than the pieces of feta.
- Sit a piece of feta across one end of a strip of pastry, then roll the pastry around, at a slight angle if need be, until it’s completely covered. Put seam-side down on a baking tray lined with baking paper and brush with more harissa butter, then repeat with the remaining feta and pastry.
- Sprinkle with sesame seeds, then bake for 10 minutes. Drizzle with honey, bake for 2 minutes more, then leave to cool for 5 minutes before serving.
- Recipe from April 2024 Issue
Nutrition
- Calories
- 101kcals
- Fat
- 6.8g (4g saturated)
- Protein
- 4g
- Carbohydrates
- 5.8g carbs (1.1g sugars)
- Fibre
- 0.5g fibre
- Salt
- 0.6g
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