Cigares croustillants de courgettes garnis de fromage feta et mozzarella fondante, dorés au four et servis avec une sauce au yaourt et herbes fraîches.
4 medium zucchinis, grated
200 g feta cheese, crumbled
100 g mozzarella cheese, shredded
1 egg
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
8 sheets of filo pastry
50 g butter, melted (or olive oil)
📝 Optional: fresh herbs (parsley, mint), a pinch of chili flakes for heat
Grate the zucchini and place in a clean kitchen towel. Squeeze well to remove excess water (this is crucial for crispness).
In a large bowl, combine the drained zucchini, feta, mozzarella, egg, garlic powder, onion powder, salt, and pepper. Mix until you get a homogeneous filling.
Preheat your oven to 200°C (392°F).
Lay out one sheet of filo pastry, brush with melted butter, then layer a second sheet on top. (Filo is delicate—cover remaining sheets with a damp cloth while you work.)
Place about 2 tablespoons of filling on one end of the filo.
Fold the sides in, then roll up like a spring roll or cigar.
Place on a baking tray lined with parchment paper. Repeat for all cigars.
Brush the tops with more butter or oil.
Bake for 20–25 minutes or until golden and crispy.
Serve warm with a yogurt sauce, tahini dip, or spicy tomato sauce.