Artichoke & Sundried Tomato Phyllo Cigars


1 can artichoke hearts, drained and chopped or simply broken into leaves with your hands
1 cup diced sundried tomatoes, packed in oil
1/2 cup crumbled feta cheese or goat cheese
1 tbsp fresh herb such as basil, dill, parsley, or chives
Olive oil, salt, and pepper, to taste
Melted butter, for brushing dough
10-12 sheets of phyllo dough, thawed


Preheat oven to 375 degrees.

In a medium bowl, combine the artichoke hearts, sundried tomatoes, cheese, and herbs. Season to taste with olive oil, salt, and pepper.

On a cutting board, lay out one sheet of phyllo and brush with melted butter. Top with a second sheet, brush lightly with more butter and cut into rectangles. We cut ours into 4 rectangles, approximately 4 inches x 5 inches each. Place about 2 tablespoons of filling on the short end of each rectangle and form into a strip. Roll each piece into a cigar and place, seam side down, on a buttered baking sheet. Repeat until all the filling has been used up. Bake for 20-25 minutes, until golden brown and crisp.
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