Name: Phyllo Cigars with Ricotta and Feta
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 to 15 servings
Ingredients: 1 cup ricotta cheese; 1/2 cup crumbled feta cheese; 1/2 cup shredded mozzarella cheese; Grated zest of 1 lemon; 1/4 cup chopped fresh parsley; Kosher salt and freshly ground pepper; 1 16-ounce box frozen phyllo dough, thawed; 2 sticks unsalted butter, melted, plus more for the parchment; Everything seasoning or toasted sesame seeds, for sprinkling (optional)

Directions

Mix together the ricotta, feta, mozzarella, lemon zest, parsley, salt to taste and 2 teaspoons pepper in a bowl. Refrigerate the filling until ready to use.
Set the phyllo on a baking sheet lined with parchment paper and cover with a damp towel. Line another baking sheet with parchment and butter the parchment; set aside for the completed cigars.
Lay out 1 phyllo sheet with a short end in front of you (keep the rest covered). Brush with melted butter and cut in half crosswise. Fold each piece in half lengthwise. Spoon 2 tablespoons of the cheese filling near the end closest to you. Roll the dough away from you to encase the filling once, then fold in the open ends on the left and right. Brush the rolled dough with melted butter and continue rolling up to form a cigar. Arrange seam-side down on the buttered parchment-lined pan; cover with a damp towel. Repeat with the remaining phyllo and filling, arranging the cigars 2 inches apart.
Preheat the oven to 350 degrees F. Brush the cigars with more melted butter and sprinkle with everything seasoning, if desired. Bake until light golden brown, 12 to 17 minutes. It’s OK if some of the filling leaks out during baking.

Photograph by David Malosh

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