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Brie and silver beet filo cigars
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Serve up these irresistible crunchy cigars at your next party and watch them vanish.
Ingredients:
  • 1 bunch (about 1kg) silver beet, white stems removed, washed with water clinging to the leaves
  • 20g butter
  • 1 leek, pale section only, thinly sliced
  • 250g brie, at room temperature, coarsely chopped
  • 1 egg, lightly whisked
  • 20.00 ml finely chopped fresh dill
  • 10 sheets filo pastry, halved lengthways
  • 100g butter, extra, melted
Instructions:
  • 1. Preheat your oven to 180°C and prepare 2 baking trays with non-stick baking paper. 2. In a saucepan, cook the silver beet covered with a lid over low heat for 2 minutes until wilted. 3. Take off the heat and let it cool for 5 minutes. Squeeze out any excess liquid, finely chop, and transfer to a large bowl.
  • In a frying pan over medium heat, melt the butter until foamy. Sauté the leek and garlic for 5 minutes until the leek softens. Remove from heat, then mix in silver beet and let cool for 5 minutes. Stir in brie, egg, and dill, then season with salt and pepper.
  • Lay out filo sheets on a clean surface. Cover with a dry tea towel followed by a damp tea towel to keep it from drying out. Brush one filo sheet with melted butter, then spoon one tablespoon of silver-beet mixture along the center of one narrow edge. Fold in the sides and roll up to form a cigar shape. Brush with more butter and sprinkle with caraway. Place on a tray and repeat the process with the rest of the filo sheets, butter, silver-beet mixture, and caraway.
  • Bake in a preheated oven, switching trays halfway through, until golden brown, about 15 minutes. Let cool for 5 minutes before serving hot.

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