Crispy Spinach And Fresh Mint Cigars

Makes 24 little parcels

Ingredients

250g (9oz) feta cheese (barrel-aged feta is best as it is creamier and less salty)
200g (7oz) spinach
1 large handful each of dill, coriander and basil
2 large handfuls of fresh mint leaves
1/2 tsp nutmeg
1 egg
Salt and freshly ground black pepper for seasoning
50g (13/4oz) melted butter 
200g (7oz) filo pastry cut into 20x15cm rectangles 

Method

Preheat the oven to 220°C/425°F/Gas Mark 7. Put everything into a blender except the butter and filo pastry and whizz until the mixture is a thick paste. To make a cigar, brush one filo sheet with butter on both sides, plop a soup spoon of the paste onto the centre of one end, roll over a couple of times, fold in the sides and keep rolling into a cigar shape. Repeat to make the other cigars. Place on a baking sheet and bake in the oven for 20 minutes or until golden. Lovely with aubergine salad, houmous, tsatsiki and pitta bread.