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Cigars in Brick Pastry with Spinach and Goat Cheese

A vibrant and flaky appetizer featuring spinach and tangy goat cheese wrapped in crispy brick pastry, perfect for impressing guests.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups fresh spinach, chopped You can use frozen spinach, just thaw and drain well.
  • 4 oz goat cheese, crumbled
  • 1/4 cup feta cheese, crumbled (optional) Adds extra flavor.
  • 1 clove garlic, minced
For the pastry
  • 8 sheets brick pastry (also known as phyllo pastry) Keep sheets covered with a damp cloth while working.
  • 2 tablespoons olive oil For sautéing spinach.
  • 1 egg beaten (for sealing the pastry) Use for brushing on the pastry.
Seasoning
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
  4. In a large bowl, combine the sautéed spinach with crumbled goat cheese and feta. Mix well until integrated.
  5. Lay one sheet of brick pastry on your work surface. Brush lightly with beaten egg. Place a second sheet on top and brush it again.
Assembly
  1. Take about 2 tablespoons of the spinach and cheese mixture and place it at one end of the pastry.
  2. Roll the pastry over the filling to form a cigar shape, tucking in the sides as you go. Seal the ends with a bit of beaten egg.
Baking
  1. Arrange your cigars on a baking sheet lined with parchment paper. Brush the tops lightly with more beaten egg.
  2. Bake in the preheated oven for 15-20 minutes, or until crispy and golden brown.
Serving
  1. Once they’re out of the oven, let them cool slightly, then serve warm with your favorite dip or a drizzle of olive oil.

Notes

Layering is key with brick pastry; keep sheets covered to avoid drying. Customize the filling with sun-dried tomatoes or olives for variation. Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven.