Name: Moroccan Cigars
Ingredients: 6 tb Unsalted butter; 3 Scallions, thinly sliced; 10 oz Pkg frozen chopped spinach,; Thawed, squeezed dry; 1/3 c Ricotta cheese; 3 oz Feta cheese, crumbled; 1/2 c Parmesan cheese, grated; 1 lg Egg white; 1/4 ts Freshly ground black pepper; 2 tb Fresh dill, minced; 12 Sheets phyllo dough, thawed if frozen; Sesame seeds

The Body of Christ needs its women! It needs singles, newlyweds, mothers, grandmothers, aunts, “spinsters” – every last one of them. And it needs them to embrace the role God has given them without looking back. We have so much to do, and we have so little time to accomplish it all. God has given us a great gift in calling us to the home. Our role is not inferior because it is “unpaid.” Our role is not of lesser importance because it isn’t out in the public sphere. When God created mankind “male and female,” He showed us that it takes both “halves” to make up the whole of humanity. That our roles differ is a cause for rejoicing and glory – not a cause for shame or depression. When both roles complement each other beautifully, we demonstrate to the world a picture of God’s divine image that is breathtaking to behold. We demonstrate the union of Christ and His Bride, the Church. Rejecting our roles or revising them to suit our individual tastes and plans is blasphemy. I didn’t say it; St. Paul did.

Jennie Chancey

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Moroccan	Favorite, Appetizer, Posted-mm, Suzy	24	Appetizers

INGREDIENTS

6	tb	Unsalted butter
3		Scallions, thinly sliced
10	oz	Pkg frozen chopped spinach,
		Thawed, squeezed dry
1/3	c	Ricotta cheese
3	oz	Feta cheese, crumbled
1/2	c	Parmesan cheese, grated
1	lg	Egg white
1/4	ts	Freshly ground black pepper
2	tb	Fresh dill, minced
12		Sheets phyllo dough, thawed if frozen
		Sesame seeds

INSTRUCTIONS

1. Preheat oven to 375 degrees F. In a small skillet, melt butter over
medium heat. Pour all but 1 Tbs. butter into a small bowl. Add scallions to
skillet; cook until softened, 1 minute. Let cool.
2. In medium bowl, combine scallions, spinach, ricotta cheese, feta cheese,
egg white, 1/4 c. parmesan cheese and the ground pepper. In a small bowl,
combine remaining Parmesan cheese and dill.
3. Lay 1 sheet phyllo on work surface with short end facing you. Cover
remaining phyllo with a damp dishtowel and plastic wrap. Using a pastry
brush, lightly drizzle some melted butter onto the phyllo paying particular
attention to the edges; gently brush butter to just cover phyllo do not
soak it! Sprinkle with 2 tsp of the parmesan/dill mixture. Cover with
another sheet of phyllo; drizzle and brush with butter. Cut in half
crosswise, then lengthwise, to form 4 rectangles.
For each cigar; Shape 1 rounded tablespoon of spinach filling into a thin
log along the short side of phyllo, about 3/4" from the edge. Fold bottom
edge up and over filling; tuck in ends; loosely roll up into cigar shape.
(Cigars will split if rolled too tightly.)
Place cigars seam side down on ungreased baking sheet, 1" apart; brush each
cigar lightly with melted butter and lightly sprinkle with sesame seeds.
Keep baking sheet covered with plastic wrap as you prepare more cigars or
they will dry out. Repeat process with remaining phyllo sheets.
Bake 18-20 minutes or until phyllo is crisp and browned. Let cool until
just warm. Serve immediately.
Adapted from McCall's Magazine Sept.'97
From the recipe files of suzy@bestweb.net
Posted to MM-Recipes Digest V4 #292 by Suzy <suzy@bestweb.net> on Nov 8,
1997

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