Harissa & Feta Filo Cigars

When it comes to festive entertaining, we’re firmly in the camp of “minimal effort, maximum flavour”. These Harissa, Feta & Kalamata Filo Cigars are everything we want on a Boxing Day grazing table: crisp, golden, a little spicy, beautifully creamy, and dangerously moreish.

They take minutes to assemble, bake in a flash, and look far more impressive than the work involved. Powered by our Olives Et Al Harissa, studded with chopped Kalamata olives, brightened with fresh mint and finished with a sprinkle of OEA Dukkah, they’re a guaranteed crowd-pleaser.

Perfect for Boxing Day grazing, New Year nibbling, or any time you need something delicious - fast.

Ingredients

Makes 12–16 cigars

1 pack ready-made filo pastry
200g feta, crumbled
1–2 tsp Olives Et Al Harissa (to taste)
A handful of Olives Et Al Kalamata Olives, chopped
A few whole Kalamatas for serving (optional)
Small handful of fresh mint, finely chopped
Olive oil, for brushing
Olives Et Al Dukkah, for finishing

Method

Make the filling: In a small bowl, mix together the crumbled feta, Olives Et Al Harissa, chopped Kalamata olives and mint. Taste and adjust the harissa heat to your liking.

Prepare the filo: Lay out one sheet of filo and brush lightly with olive oil. Cut in half depending on the size). Keep the remaining filo covered with a damp cloth so it doesn’t dry out.

Roll your cigars: Place a tablespoon of filling, fold in the sides, then roll tightly into a neat cigar shape.
Brush the outside with more olive oil.

Finish with flavour: Arrange on a lined baking tray and sprinkle generously with OEA Dukkah for crunch and aroma.

Bake until golden: Bake at 180°C (fan) for 15–20 minutes, or until crisp, golden, and sizzling.

Serve & enjoy: Serve warm, with extra Kalamata olives scattered over the plate if you fancy.

They’re best eaten fresh from the oven — and they absolutely fly off the plate.