Mushroom fillo cigars filled with Middle Eastern-inspired flavors — crisp, bite-sized parcels perfect for entertaining.
If you haven’t tried Middle Eastern-style “cigars” before, you’re in for a treat. Traditionally filled with spiced meat, these little parcels are addictive and easy to eat — ideal as finger food for guests.
The combination of crisp fillo pastry with a savory mushroom filling makes them irresistible. They work brilliantly as an appetizer or part of a grazing spread.
🥘 Ingredients
- 1 tablespoon olive oil
- 25 grams butter
- 1 small red onion, finely diced
- 1 clove garlic, crushed
- 200 g brown (Swiss Brown) mushrooms, sliced
- 200 g button mushrooms, sliced
- 100 g goat’s curd or goat’s cheese (feta is an optional substitute)
- 1 pinch sumac
- 1 tablespoon lemon zest
- 1 tablespoon pomegranate molasses
- 7 sheets fillo pastry
- Olive oil spray (or brush of oil)
- Fresh mint leaves and pomegranate seeds, to garnish
These mushroom fillo cigars combine the earthy flavors of Swiss Brown and button mushrooms with a tangy soft cheese. A pinch of sumac adds lemony brightness, lemon zest lifts the mix further, and a touch of pomegranate molasses brings a gentle sweetness that balances the filling.
Don’t worry about the mix of flavors — they work together to create a layered, satisfying bite that guests will come back for.
🔪 Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- In a medium pan, heat the olive oil and butter together. Add the diced onion and crushed garlic and cook for 2–3 minutes until softened. Add both types of sliced mushrooms and cook until they’ve softened and released their liquid. Remove from the heat and let the mixture cool completely.
- Once cooled, stir in the goat’s curd (or goat’s cheese), sumac, lemon zest and pomegranate molasses until well combined.
- Place a sheet of fillo pastry on a clean surface with the shorter edge nearest you. Lightly spray or brush with olive oil, then cut the sheet in half lengthways. Spoon about 1 tablespoon of the mushroom mixture onto the short end of the strip, leaving a 2 cm (about 3/4 inch) border. Fold the sides in and roll up into a tight tube to enclose the filling. Repeat with remaining strips. Place the cigars on the prepared tray and spray or brush the tops with a little more olive oil.
- Bake for 15–20 minutes, or until golden and crisp. Serve warm, garnished with fresh mint leaves and pomegranate seeds.
Why make these fillo cigars?
- They’re quick and straightforward to assemble.
- They scale easily to feed a crowd.
- The filling is versatile — swap cheeses, add herbs, or use different vegetables or minced meat to suit your taste.
If you prefer heartier or non-vegetarian options, try substituting the filling—these cigars are a great vehicle for many flavors. Have fun experimenting with herbs, spices and fillings.
📖 Variations
If you want other ideas using fillo pastry, consider these options:
- Coconut fillo pie for a tropical twist.
- Classic spanakopita-style rolls filled with spinach and cheese.
- Mini cheese pies topped with honey and sesame for a sweet-savory bite.
📖 Recipe
Mushroom Fillo Cigars
Ingredients
- 1 tablespoon olive oil
- 25 g butter
- 1 red onion, small, finely diced
- 1 clove garlic, crushed
- 200 g brown mushrooms, sliced
- 200 g button mushrooms, sliced
- 100 g goat’s curd / goat’s cheese
- 1 pinch sumac
- 1 tablespoon lemon zest
- 1 tablespoon pomegranate molasses
- 7 sheets fillo pastry
- Olive oil spray or brush
- Fresh mint and pomegranate seeds, to garnish
Instructions
- Preheat your oven to 180°C and line a baking tray with baking paper.
- In a medium pan, heat the olive oil and butter. Add the onion and garlic and soften for 2–3 minutes. Add the mushrooms and cook until reduced and tender. Remove from heat and cool completely.
- Mix in the goat’s curd, sumac, lemon zest and pomegranate molasses until combined.
- Place a fillo sheet on a work surface with the short edge nearest you. Lightly oil the sheet, cut it in half lengthways, place a tablespoon of filling at the short end leaving a 2 cm border, fold the sides and roll into a tight tube. Repeat for remaining strips. Place on the tray and oil the tops.
- Bake for 15–20 minutes until golden. Serve warm garnished with mint and pomegranate seeds.
Nutrition
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Calories: 83 kcal
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Carbohydrates: 8 g
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Protein: 3 g
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Fat: 4 g
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Saturated Fat: 2 g
Nutrition information is approximate and provided for convenience.
© Souvlaki For the Soul
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