Harissa, feta and filo cigars
- Portion size: Makes 10
- Hands-on time 15 min. Oven time 12 min, plus cooling
- Difficulty: easy
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.
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Ingredients
- 200g feta block
- 20g butter
- 1 tbsp harissa
- 2 filo pastry sheets
- Sesame seeds
- Runny honey to drizzle
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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.
Nutrition
- 101kcals Calories
- 6.8g (4g saturated) Fat
- 4g Protein
- 5.8g carbs (1.1g sugars) Carbs
- 0.5g fibre Fibre
- 0.6g Salt
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