INGREDIENTS

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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