Our sharp, crumbly Betta Feta is perfect in these crispy Greek inspired snacks, have them as part of a picnic, as lunch or as an accompaniment to a larger feast.
1 white onion, finely sliced and fried
500g organic baby spinach, washed, chopped, wilted and squeezed to remove water
150g Betta Feta, drained (retain the flavoured olive oil for salad dressings)
1 packet of vegan filo pastry
50g vegan butter or margarine melted
2 tbsp white sesame seeds
Mix the spinach, cook onion and crumbled Better Feta in a bowl and set aside.
Lay out a sheet of filo pastry and half it width ways, brush melted butter on one half and top with the other half of pastry. Lay the rectangle of pastry layers with the short width towards you.
Take two spoonfuls of the spinach mixture and shape it into a rectangle (roughly 1 inch x 3 inch) and place it towards the end of the pastry, roll the filo pastry over the mix folding the ends in as you continue to roll the pastry right up to the end.
Brush the filo 'cigar' with more melted butter and sprinkle with sesame seeds. Repeat the process until all the filling is used up. You should get about 6 filo cigars.
Lay the pastry shapes onto a baking tray and bake in a preheated oven, gas mark 5 for 15 minute or until the pastry is crisp and golden.