Name: Greek Feta Filo Cigars
Ingredients: 1 c Low-fat feta cheese; drained & crumbled; 1/2 c Part-skim ricotta cheese (non-fat is available in my area; but I don't like it very much); 1 tb Grated Parmesan cheese (can sub. non-fat); 2 Cloves garlic; minced; 2 tb Minced fresh dill; 2 Eggs; lightly beaten (I can't remember if I used Egg Beaters; but that should work); 1/4 ts Ground pepper; 10 Sheets unbuttered filo dough; 2 tb Unsalted butter; melted

John Broadus (one of the founders of the Southern Baptist Seminary and the author of the most influential book on preaching ever written in America) was lecturing his class just nine days before he died when he paused and said: “Gentlemen, if this were the last time I should ever be permitted to address you, I would feel amply repaid for consuming the whole hour endeavoring to impress upon you these two things: true piety, and, like Apollos, to be men ‘mighty in the Scriptures.’” Broadus then paused and stood for a moment with his piercing eyes fixed upon the class. Over and over he repeated in that slow but wonderfully impressive style that was distinctively his, “Mighty in the Scriptures, mighty in the Scriptures.”

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Greek	Appetizer	8	Servings

INGREDIENTS

1	c	Low-fat feta cheese; drained & crumbled
1/2	c	Part-skim ricotta cheese (non-fat is available in my area; but I don't like it very much)
1	tb	Grated Parmesan cheese (can sub. non-fat)
2		Cloves garlic; minced
2	tb	Minced fresh dill
2		Eggs; lightly beaten (I can't remember if I used Egg Beaters; but that should work)
1/4	ts	Ground pepper
10		Sheets unbuttered filo dough
2	tb	Unsalted butter; melted

INSTRUCTIONS

From: [email protected] (Helen Newling)
Date: Wed, 31 Jul 1996 10:17:17 +0100
Here's a appetizer recipe I made from a book called "Elegant Low-Calorie
Cooking", put out by the California Culinary Academy. It was *really* good
~ but the cookbook only gives calorie counts, not fat grams, so I'm not
sure exactly how low fat it is. There are a couple of modifications that
could help it along though, and they use very little butter on the sheets
which also helps.
Notes: you'll need a lot of space to prepare this - like an entire dining
room table! Also, cover the sheets you're not working with yet with a damp
tea towel to stop them drying out. It will make them a lot easier to work
with. Don't freak out, though, if the sheets crack somewhat as you roll
them - this is normal.
1. Preheat oven to 400 F. Mix cheeses, dill, eggs and pepper until smooth.
Reserve.
2. On a clean, dry surface, unroll the filo dough and stack in a pile.
Using a pastry brush (I don't have one, so I used the back of a spoon -
worked well enough!), sprinkle the first sheet with 1/2 tsp. of butter.
Repeat with the second sheet & lay it on top of the first. Set aside.
Repeat procedure with remaining filo dough & butter to create 5 sets of two
layered sheets.
3. Mark long side of each filo dough stack into fifths, and cut into 5
equal strips, each 3-4 inches wide. Place a spoonful of the filling at the
base of each double-layered strip and roll into a "cigar." Place cigars on
a parchment-covered baking sheet. Repeat this process with the other 4 filo
stacks.
4. Bake until cigars lightly brown (about 15 minutes). Serve hot.
Make ahead tip: the rolled, unbaked cigars, if tightly covered with plastic
wrap, will keep fresh in the refrigerator for several hours.
Makes 25 small appetizers, approx. 8 servings Calories per serving: 56
Digest eat-lf.v096.n111
From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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