Sigara Böreği

Method

Crumble the feta cheese into a bowl and mix with chopped parsley, mint, beaten eggs and black pepper until well combined. Lay a filo sheet on a work surface and brush lightly with melted butter. Place two heaped teaspoons of the cheese filling near one corner and fold the edge of the pastry over it, then roll tightly into a cigarette shape, tucking in the sides as you roll. Repeat with remaining pastry and filling. Heat the oil to 180°C in a deep pan or wok and carefully fry the börek in batches for 2-3 minutes until golden brown and crispy, turning occasionally. Drain on kitchen paper and serve hot with lemon wedges and a dollop of yoghurt.