Sigara boregi

Method

Crumble the feta cheese finely and mix with chopped parsley, dill, beaten egg, salt and black pepper until well combined. Lay out a filo sheet and cut it lengthways into three strips of about 8cm width. Place approximately one tablespoon of the cheese filling at one end of each strip and fold the corner over the filling, then continue folding tightly at angles to create a cigarette shape, sealing the final corner with a tiny dab of egg wash. Heat the oil in a deep pan to 170°C and fry the boregi in batches for about 2-3 minutes until golden brown and crisp on all sides. Drain on kitchen paper and serve whilst hot with a squeeze of lemon juice.